You can purchase two types of Manchego cheese. One is made from unpasteurized milk, and is the farm house type, while the commercial type is made from pasteurized milk. What ever type you decide to buy, you won’t be wrong, just keep in mind it has to be made from whole sheep’s milk from Manchega. Manchego cheese won’t only reward you with its gorgeous taste, but with the simplicity of preparation. Slice it nicely on a plate, and serve some olives with it. Don’t forget a glass or two of wine of manzanilla cherry.
Monte Enebro is a Spanish type of cheese every cheese enthusiast should know about. Spanish people are very proud of it, and with a good reason. Monte Enebro comes from the Avila province, and is shaped like a log. When you bite the interios, you’ll taste many different herbs, and your tongue and palate will enjoy its creaminess and density. If you want to taste the full potential of this Spanish jewel, have it with a glass of verdejo.
Quince and manchego skewers are made super easily, and are a real treat. If you’re not experienced in the kitchen, this one’s for you! Take a pound of quince paste, a cup of almonds (roast them and chop finely), a pound of manchego, and a bunch of watercress. Cut the paste into 1 inch cubes and roll it in almonds. Cut the manchego into cubes f the same size. Take a toothpick, put the paste on it, then a watercress leaf, and then manchego.
Spanish cheese called Torta del Casar is something cheese aficionados are crazy about. However due to its price it is not easily obtainable, and some people get a chance to taste it only once. It is definitely on of the most expensive Spanish cheeses. It comes from Extremadura. Its interior is buttery and as it ripens it gets more and more molten. This adds the aromas of truffle and mushroom, and a tone of bitterness.
Valdeon is a Spanish type of cheese made of cow’s milk, and is one of the most appreciated blue cheeses of Spain. Some say it’s not piquant enough, but others disagree. What ever your tastes cheese wise may be, you should try it, because it’s delicious. Valdeon is wrapped in leaves, which distinguishes it from cabrales (many people confuse the two), as it is wrapped in foil. With strong flavor and creamy texture it may surprise fans of young, mild cheeses.
Mahon comes all the way from the island of Menorca, which is settled in the Mediterranean. This is one of the rare cheeses that is still made with the same intensity both in great cheese factories and on small family farms. If you want to try it at its best (say cheese lovers who love the strong flavor), look for wheels of it which were left to age for several months. Its exterior is usually rubbed with either butter or olive oil, and for aesthetic reasons, some add paprika to it.
Another intriguing point about La Mancha is that it is mention several times from the book Don Quixote, in addition to Manchego Cheese! As soon as Manchego Cheese is left to age for only 2 weeks, it is fresh and young and referred to as Manchego Fresco.