The Cheese from La Mancha. Three month aged Manchego is a prime example of Spanish cheese. Made from the milk of Machega sheep, this cheese has a texture and flavor unique to its origins.
The particular fattiness of sheep's milk ensures a texture that is supple, springy under tooth, but not rubbery. Really shining textually, as most cheese does, when eaten at room temperature. The flavor profile is strong on the grassy olive oil note, with a good measure of piquant and clean lanolin-sheepiness on the finish.
Three month Manchego is truly best when consumed in late fall and though out the winter. Which means those wheels of cheese will have been made with the fattiest, richest milk from summer-autumn grazing. Do it up right like a Spaniard with a sparkling glass of Cava and a slab of membrillo on the side.
