{"product_id":"manchego-kaas","title":"Manchego","description":"\u003ch1\u003eManchego cheese – aged raw milk sheep's cheese from La Mancha\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eManchego\u003c\/strong\u003e is Spain's best-known cheese: a firm \u003cstrong\u003esheep's cheese\u003c\/strong\u003e from the La Mancha region. This \u003cstrong\u003eManchego cheese\u003c\/strong\u003e is made from \u003cstrong\u003eraw sheep's milk\u003c\/strong\u003e and aged for a long time, giving it a bold, nutty and slightly sharp flavour with a rich finish. Whether you're making tapas, putting together a cheese board or just want a piece with a glass of red wine: with this aged Manchego you bring a taste of Spain into your home. We cut your piece fresh and vacuum-pack it.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is Manchego?\u003c\/h2\u003e\n\u003cp\u003eManchego (officially \u003cem\u003eQueso Manchego\u003c\/em\u003e) is a hard cheese that may only be made from the milk of the \u003cstrong\u003eManchega sheep\u003c\/strong\u003e, an old Spanish breed. The cheese has a protected designation of origin (PDO) and comes exclusively from La Mancha, the high plateau around Albacete, Ciudad Real, Cuenca and Toledo. You can recognise genuine Manchego by the zigzag pattern on the rind and the flower motif on the top and bottom, which originally came from the braided moulds and wooden pressing boards.\u003c\/p\u003e\n\n\u003ch2\u003eTaste and texture of aged Manchego\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBold, savoury and nutty, with the gentle sweetness of sheep's milk\u003c\/li\u003e\n\u003cli\u003eSlightly sharp finish\u003c\/li\u003e\n\u003cli\u003eFirm, dry and slightly crumbly texture\u003c\/li\u003e\n\u003cli\u003eThanks to the long ageing, often with crunchy cheese crystals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eManchego is sold at different ages: \u003cem\u003esemicurado\u003c\/em\u003e (a few months, mild and creamy), \u003cem\u003ecurado\u003c\/em\u003e (around six months, fuller in flavour) and \u003cem\u003eviejo\u003c\/em\u003e (long-aged, bold and savoury). This Manchego belongs to the long-aged, mature cheeses.\u003c\/p\u003e\n\n\u003ch2\u003eRaw milk Manchego: more flavour from the milk\u003c\/h2\u003e\n\u003cp\u003eManchego is made in three ways. Most Manchego is made from \u003cstrong\u003epasteurised\u003c\/strong\u003e milk, which is heated thoroughly before the cheese is made. For \u003cstrong\u003ethermised\u003c\/strong\u003e cheese, the milk is heated for a shorter time and at a lower temperature. This Manchego is made from \u003cstrong\u003eraw milk\u003c\/strong\u003e: the milk is not heated at all. This preserves the natural bacteria and enzymes in the sheep's milk, which give the cheese a richer, more complex flavour during the long ageing. In Spain, raw milk Manchego is often labelled \u003cem\u003eartesano\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eAre you pregnant? Check with your midwife or doctor whether you can eat raw milk cheese.\u003c\/p\u003e\n\n\u003ch2\u003eManchego with membrillo and other tapas\u003c\/h2\u003e\n\u003cp\u003eIn Spain, Manchego is best enjoyed as a tapa. The best-known combination is \u003cstrong\u003eManchego with membrillo\u003c\/strong\u003e, the sweet quince paste. Try it with our \u003ca href=\"\/en\/products\/kweeperen-dip\"\u003equince dip\u003c\/a\u003e. More ideas:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn thin triangles on a cheese board, with olives and nuts\u003c\/li\u003e\n\u003cli\u003eAs a pincho on a skewer with chorizo or grilled pepper\u003c\/li\u003e\n\u003cli\u003eWith a dash of olive oil or a drizzle of honey\u003c\/li\u003e\n\u003cli\u003eGrated over a salad, oven dish or pasta\u003c\/li\u003e\n\u003cli\u003eOn bread with tomato, as in \u003cem\u003epan con tomate\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhich wine goes with Manchego?\u003c\/h2\u003e\n\u003cp\u003eAn aged Manchego pairs well with a full-bodied Spanish red wine, such as a Rioja Reserva or a Ribera del Duero. A dry sherry (amontillado or oloroso) is also a classic match. Prefer white? Then choose a full, dry white wine.\u003c\/p\u003e\n\n\u003ch2\u003eAllergens: contains egg\u003c\/h2\u003e\n\u003cp\u003eBesides sheep's milk, Manchego often contains egg lysozyme, a natural preservative made from egg white. Do you have an egg allergy? Always check the ingredients on this page.\u003c\/p\u003e\n\n\u003ch2\u003eStoring and cutting Manchego\u003c\/h2\u003e\n\u003cp\u003eStore Manchego in the fridge, well wrapped in cheese paper or cling film. Take the cheese out of the fridge about half an hour before eating so the flavour can fully develop. The rind is not meant to be eaten. Cut Manchego the Spanish way: remove the rind first, then cut into thin triangles or slices.\u003c\/p\u003e\n\n\u003ch2\u003eBuy Manchego cheese at Kaas \u0026amp; Borrelz\u003c\/h2\u003e\n\u003cp\u003eAt Kaas \u0026amp; Borrelz you can easily order Manchego online. Choose from 200, 300 or 400 grams. We cut your piece fresh and vacuum-pack it. Order before 15:00 and it's delivered the next working day. Free shipping from €48.\u003c\/p\u003e","brand":"Kaas en Borrelz","offers":[{"title":"200 gram","offer_id":55721228665171,"sku":null,"price":7.95,"currency_code":"EUR","in_stock":true},{"title":"300 gram","offer_id":55721228697939,"sku":null,"price":11.95,"currency_code":"EUR","in_stock":true},{"title":"400 gram","offer_id":55721228730707,"sku":null,"price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1069\/5603\/0291\/files\/Machegocutoutkaasborrelz.png?v=1793656345","url":"https:\/\/kaasenborrelz.nl\/en\/products\/manchego-kaas","provider":"Kaas en Borrelz","version":"1.0","type":"link"}