Manchego

The zigzag pattern on the sides, and the flower design on top, identify this Spanish favourite.  It takes its name from the plateau of La Mancha…a vast, dry, flat region. The milking of the sheep here is largely done by hand. The thick aromatic milk gives Manchego its distinct character…the aroma of lanolin and an unmistakable taste of Brazil nuts and caramel. The texture is dry yet creamy.

How to Enjoy:

Extremely versatile, Manchego can be eaten as-is, or added while cooking your favourite dish.  Good with a robust red or crisp white wine. Goes especially well with a sherry (either dry or sweet).