Manchego - The snack of Don Quixote

Manchego - The snack of Don Quixote

Manchego The snack of Don Quixote

  • Producer - Merco Consortia Quesos
  • Origin - Spain 
  • Milk Type - Sheep 
  • Ageing - 6 months

Back in the seventeenth century, Miguel de Cervantes penned
his famous novel, Don Quixote de la Mancha. Already a
popular food at that time, witty squire Sancho Panza and the
fantasy knight Don Quixote spent much time nibbling on
Manchego while washing it down with copious amounts of La
Mancha wines. Today, the region of La Mancha is best known
for these two famous exports, Manchego and its illustrious
knight. Their history of wines certainly make this a destination
for any foodie to visit.

This is a great everyday nibbling cheese. The first sensation is
of small lactate crystals that offer a slight crunch meanwhile the
butteriness and smoothness surprise considering this is meant
to be a hard cheese. The richness of the cheese can offer up
hints of Brazil nuts and burnt caramel and finish with a slight
saltiness. The sheep graze on shrubs and grasses of the
Dahesa, producing a thing and aromatic milk. The sheep’s milk
will give its usual subtle aroma of lanolin and roast lamb. The
inedible wax pattern on the outside was traditionally created
with plaited bands of esparto grass.

La Mancha fact of the day
Originally, Cervantes poked fun at the region calling it
“mancha” as in a stain. This very anti-romantic notion added to
the absurdity of the novel, making the likelihood of the origin
of the romantic hero and dignified knight seem even less likely.
In the modern day, this 600m high plateau is home to cold
semi-arid forms of agriculture including crops such as wheat,
barley, oats, grapes and olives while sheep and goats thrive in
these conditions allowing for the Manchego cheese and La
Mancha Goat.

Drink with
• Zindandel
• Tempranillo
• Sangiovese
• Merlo

Eat with
• Iberian Ham
• Marinated Olives
• Walnuts

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