Know Your Spanish Cheese

November 19, 2011   Filed under Travel

You can purchase two types of Manchego cheese. One is made from unpasteurized milk, and is the farm house type, while the commercial type is made from pasteurized milk. What ever type you decide to buy, you won’t be wrong, just keep in mind it has to be made from whole sheep’s milk from Manchega. Manchego cheese won’t only reward you with its gorgeous taste, but with the simplicity of preparation. Slice it nicely on a plate, and serve some olives with it. Don’t forget a glass or two of wine of manzanilla cherry.

Monte Enebro is a Spanish type of cheese every cheese enthusiast should know about. Spanish people are very proud of it, and with a good reason. Monte Enebro comes from the Avila province, and is shaped like a log. When you bite the interios, you’ll taste many different herbs, and your tongue and palate will enjoy its creaminess and density. If you want to taste the full potential of this Spanish jewel, have it with a glass of verdejo.

If you want to be informed about Spanish cheeses made from sheep’s milk, Roncal is definitely a cheese you need to learn about, and end the learning process by tasting it. It was the first cheese with Denomination of Origin in Spain, and was born in the region called Navarra. It’s mandatory that people make it from raw milk, and that it’s four months aged, as because of this the flavor is mouth filling. When you try it, you’ll know it’s a sheep’s milk cheese.

Have you ever heard of manchego balls? They are really easy to make, and are great hit at parties. Buy dough for biscuit, and split into two and make balls out of them. Take a baking dish and distribute the dough evenly across it. Sprinkle some ample butter all over it and manchego cheese (you can cut it into little cubes). Bake as directed for the dough. This goes excellent with beer, although wine lovers will also enjoy it.

Take 3 tbsp sugar, half a pound of thick asparagus (chop off the dry ends), some extra virgin olive oil, freshly ground black pepper, sea salt, 4 ounces roasted ham (finely sliced) and 7 ounces grated, young manchego. Take a few quarts of cold water and dissolve the sugar in it. Leave asparagus soaking in it for an hour or two. Preheat your oven to 425 degrees. Take a pan, line it with foil and evenly distribute the asparagus. Drizzle with olive oil, and roll so they’re coated. Scatter the cheese and ham over it, add more olive oil if you want, and bake until the cheese is melted.

Want to make something romantic and sexy that will remind you and the partner of Spanish nights? If you don’t have enough ideas, ingredients or time, make sure you get a baguette, some garlic jam, or really finely chopped garlic, and manchego cheese. Also, if you want to enjoy fully, have some good red wine. Toast the baguette, put the garlic jam on it, and add the manchego. Dim the light, ply some slow music, pour the wine into the glasses, and travel to Spain

Manchego Cheese taste is mild, like with other young cheeses, and whilst it is tasty, you will hardly find it outside the region, so if you very want to taste it, you’ll need to pack your bags and go straight to La Mancha.

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