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Manchego comes from the La Mancha region of Spain. It is made of pasteurised sheep's milk. It has a beautiful creamy, firm and slightly crumbly texture, with a mild buttery flavour and hints of salt. As it ages, the flavours of tanginess become more intense.

Manchego is highly versatile, not only for cheeseboards or as a table cheese, but is great used in cooking. It can be used in cheese soufflés, as a cheese base for mac and cheese, a garnish of tarts and pasta dishes. It's salty nuttiness pairs well with muscatels on the side, quince paste and grapes. 


Enjoy your Manchego after it is rested in room temperature for 30 minutes for best flavour. 

Full bodied white or light reds like
Chardonnay, Malbec or Carbanet

Wine/Beer pairings

Sight: Pale yellow, non edible waxed rind


Touch: Firm, compact, slight crater like gaps 


Smell: Salty and nutty


Taste: Mild, nutty and tangy with buttery/salty notes


Goes well with: Apple, muscatels, quince paste, figs, Serrano ham, red grapes, Spanish chorizo, caramelised onions, walnuts, sun-dried tomatoes.


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