- Manufacturer country:Spain
- Cheese type:Aged
- Fat per 100 g:29 g
- Manufacturer:Farmers Cheese
Mancheho is cheese with thick oily structure, usually white or ivory. Depending on the time of ripening it has a delicate, fresh or sour rich flavor, which combines shade and smoked sheep milk. Have an exquisite floral fragrance and nut notes. There are young Mancheho (3-4 months maturation) and mature (under 1 year).
Intense flavor and crumbly texture make this cheese a separate dish, you can taste with honey and fruit, or soak the slices of cheese in olive oil. The Spaniards also like to submit Mancheho with ham, olives, sun-dried tomatoes and crispy bread. This cheese is suitable with strong red wine Rioja and to dry Sherry.
Mancheho - the most famous sheep cheese in Spain and around the world. Originally he is from the province of La Mancha (Castile) as the legendary Don Quixote, so he also appears in the novel of Cervantes' knight farmer. The oldest memories of cheese from sheep's milk type Mancheho there are still 200 years before Christ, which is confirmed by archaeological excavations in the region. These lands locals cooked cheese since time immemorial, from the milk of sheep, which a century later, also became known as "mancheha." As for the taste Mancheho best describe his jury cheese competition World Cheese Awards: «cheese impressive, bright and harmonious, with a long aromatic finish." It was at this competition in 2012 Mancheho was declared "best cheese in the world", ahead of 2700 contenders for this place. Today, similar in style cheeses made many companies, but the Spanish cheese makers protect their favorite product quality certificates «Denominación de Origen Protegida», as is the case with Spanish ham and wine. That is true Mancheho considered only the cheese, the manufacture of which have been met three conditions. First, the raw material serves only whole sheep's milk, and secondly, it is taken only from sheep breeds «Manchega». Third, these sheep must be grazed in the province of La Mancha - the green plateau more than 600 meters above sea level, in the adjacent provinces of Toledo, Cuenca, Ciudad Real and Albacete, southeast of Madrid. Cheese Mancheho, or as Spaniards call it, «queso manchego» (from the Spanish. - Lamanchskyy cheese) made from pasteurized milk sheep. The minimum maturation time of 60 days. The cylindrical head cheese with a smooth crust recognizable color with dark zigzag pattern weighs only 1.2 kg. There are fresh Mancheho (3-4 months maturation) and mature (under 1 year). The texture of the cheese is characterized by small deep holes. Milk sheep and therefore the cheese from sheep's milk, rich in vitamins A, B1, B2 and C, as well as proteins and micronutrients.