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Topic: Manchego cheese

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	Extra Hard Cheeses
		Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary "Don Quixote of La Mancha".
		Manchego is sold at various stages of maturity: at the age of 13 weeks, it is described as curado (cured) and when over three months old, it is rerferred to as viego (aged).
		Manchego is an aged cheese, from semi-cured to cured, made only with milk from manchega sheep breed, unpasteurized or pasteurized.
	www.caviarmore.com /Pages/cheeseextrahard.htm (3239 words)

	Manchego cheese - Wikipedia, the free encyclopedia
		Manchego cheese is a sheep's milk cheese made in the La Mancha region of Spain.
		Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour and small holes.
		Manchego is available in three different states of mellowness: Fresh (fresco), 3-4 months old (curado), or matured for one year (viejo).
	en.wikipedia.org /wiki/Manchego_cheese (177 words)

	WebMadrid: Guía Digital de Madrid
		Manchego cheese is the most important and well-known sheep's milk in Spain.
		Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary Don Quixote of La Mancha.
		Manchego cheese has an intense taste and its crumbly texture make it perfect to eat on its own or with a slice of bread.
	www.webmadrid.com /comer/comer/en-Manchego.asp (202 words)

	Cheese of the Month Club
		Manchego actually has a fat content of as high as 57 percent, which is why it yields such a rich, intoxicating taste that is savored throughout the world.
		The cheese is subjected to a rigorous and detailed production process, with the base milk having a 6 percent fat minimum and the aging process limited to fresh areas with a humidity of between 75 and 85 percent.
		Idiazabal is classis, delicious, robust cheese recognized primarily by its rich, smoky flavor – a tradition launched centuries ago when the cheeses were stored near the night fires of the field shepherds because their Spanish Pyrenees mountain huts lacked chimneys.
	www.cheesemonthclub.com /pastnewsletters/vol3no7.htm (1646 words)

	manchego cheese - Allrecipes
		Spain's most famous CHEESE, so named because it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha.
		Manchego is a rich, golden, semifirm CHEESE that has a full, mellow flavor.
		Manchego is a wonderful snack CHEESE and melts beautifully in heated dishes.
	allrecipes.com /howto/manchego-cheese/detail.aspx (126 words)

	Spanish food - Manchego cheese
		The true Manchego cheese is made only from whole milk of the Manchega sheep raised in the "La Mancha" region.
		Originally the rinds of the Manchego's bore the impressions of the plaited esparto grass baskets into which the shepherds hand pressed the curds and of the flowers that were placed on top.
		Manchego is an aged cheese, from semi-cured to cured, made only with milk from manchega sheep breed, unpasteurised or pasteurised.
	www.iberianfoods.co.uk /manchego.htm (509 words)

	Index card
		Manchego cheese is a fatty cheese, produced exclusively with Manchego sheep and cured a minimum of 60 days.
		Manchego cheese is produced in the shape of a small drum with the rind in a dark straw color which conserves the intricate pattern of the pressing process.
		This cheese is best when accompanied by other delicacies from the region of La Mancha, such as fruits from Áliva and nuts.
	www.quesos.com /en/fichaqueso.asp?Q=22 (224 words)

	Flavor Profiles--Manchego Cheese
		Manchego (mahn-CHAY-goh), Spain’s most famous cheese, is made from sheep’s milk and flavored with herbs found on La Mancha, the central Spain grazing land made famous in Don Quixote.
		The first, Manchego curado (or “cured”), is aged three to four months and has a semi soft texture that works well served with crackers or melted.
		Manchego cheese has a zesty taste that suits a variety of dishes, including soups, salads, and rice.
	www.cookinglight.com /cooking/flavorprofiles/manchego_cheese.html (112 words)

	Blend = Bla
		Official: This is an extremely rare cheese from the Tarentaise region of the Savoie, on the verge of extinction.
		While this cheese can be quite funky when fully aged, we tend to sell out before it gets to that point so it tends to maintain some youthfull tanginess from the goat’s milk while still giving you underlying richness and farmy flavors.
		According to legend, this cheese is made by one family, whose Dutch heritage caused them not only to renounce the King (of England; I think they had moved to England or something), but move to Cork and begin making an Irish version of gouda.
	www.coldbacon.com /cheese.html (9940 words)

	SINI FULVI USA INC. (Site not responding. Last check: 2007-10-23)
		This cheese is a blend of cow, sheep and goat's milk harvested in La Mancha.
		There are many small producers of this cheese but very little of it comes to the U.S. It has a dense, chewy flavor with a hint of smokiness in the finish.It may or may not blue — generally this occurs around the rind not in the center of the cheese.
		Manchego is a D.O.C. cheese which can be made only from the milk of the Manchega sheep which graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha.
	www.sinifulvi.com /prodinf6.htm (1500 words)

	Spanish Cheese \| Gourmet Food
		Manchego, made with 100% ewes milk, is an aged cheese.
		Manchego is characterized by its shape by its traditional molds.
		Manchego cheese is sliced and served up as a Tapa in virtually every bar in Madrid, Spain’s vibrant and charming capital.
	www.cellartastings.com /en/food-feature-spanish-cheese.html (1352 words)

	tdc's Sunday Family Dinner - Pimento Cheese Spread
		In the United States, however, it is considered a gourmet cheese, but is easily found in the cheese section of most chain grocery stores.
		Manchego is the best known and most widely available Spanish cheese.
		Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color.
	www.tdc.ca /sundaypimentocheese.htm (230 words)

	Cheese Buying Lesson for Home Cooks
		Manchego is great to serve alone as an appetizer or with other cheeses and some cured olives.
		Romano cheese is said to add a pleasing note to pizza made with a zesty garlic-tomato sauce and spicy sausage.
		This log-shaped goat cheese is from an area in France called the Touraine and the straw is used to reinforce the crumbly texture.
	www.reluctantgourmet.com /types_of_cheese.htm (2028 words)

	Spanish cheese Corcuera - Manchego cheese
		We are true pioneers in the industry of Manchego cheese as we have been producing cheese for many years.
		Our sheep's milk cheese are produced under the quality seal and guarantee of the D.O. We have obtained the highest approval from the EEC which means that we are certified te sell in the entire European Community, not just locally or nationally.
		Our cheeses are produced with the most sophisticated technology in every stage of the process.
	www.corcuera.com /en/empresa/empresa.html (292 words)

	Manchego Cheese : Food Facts & Trivia
		Manchego is the best known and most widely available Spanish cheese.
		It comes from La Mancha, the land of Don Quixote, and was originally made only from the milk of Manchego sheep.
		Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color.
	www.foodreference.com /html/fmanchego.html (177 words)

	Gourmet Cheese of the Month Club - Cheese Club
		Not surprisingly, Spain's most famous and greatest cheese enjoys not only a rich taste, but a rich history that is traced all the way back to ancient times.
		Idiazabal is a classic, delicious, robust cheese recognized primarily by its rich, smoky flavor — a tradition launched centuries ago when the cheeses were stored near the night fires of the field shepherds because their Spanish Pyrenees mountain huts lacked chimneys.
		The cheese is often served with a full-bodied Spanish red wine and is considered a perfect companion for grilled or barbequed meats.
	www.cheesemonthclub.com /pastnewsletters/vol7no7.htm (1543 words)

	Manchego Cheese (Site not responding. Last check: 2007-10-23)
		Manchego is the most famous and popular cheese from Spain and it has been in much the same way for thousands of years.
		It is common for Spanish cheese to be made from sheep's milk due to the rocky, arid territory found in and around the Iberian Peninsula.
		Manchego is characterised by the zigzag pattern in the edge of the rind, and a ‘flower’ on the top and bottom of the cheese that are created by the rippled surface of traditional esparto grass moulds and presses employed during the manufacture process.
	www.rentspain.com /food-and-drink/cheese/manchego.html (298 words)

	In search of wild blue - Epicure - Entertainment - theage.com.au
		The Trujillo Cheese Fair is held in the main plaza of this ancient and beautiful hilltop town overlooking the plains of Extremadura, in western Spain.
		There were sumptuous versions of the Holy Grail cheeses of this region, such as the merino milk Torta de Casar and Queso de la Serena, flattened rounds of almost liquid, washed-rind cheese prevented from collapsing by ribbons of white lace wound around them.
		At their best, they are cheeses of profound complexity and depth of flavour with the consistency of condensed milk, my favourite being the cheese that won the soft sheep's milk prize this year (and other years), Torta De Barros.
	www.theage.com.au /news/epicure/in-search-of-wild-blue/2005/09/26/1127586775289.html (939 words)

	Cheese - HotPaella.com
		This 100% sheep's milk cheese is rich and slightly sharp with a very full flavor.
		Idiazabal: A soft buttery cheese with no sharpness, smoked with oak and beech, produced in the basque mountains from the Lacha sheep.
		Cabrales: A three milk cheese, cured in ancient limestone caves in the high mountains, has an unforgettable flavor and is produced in the same manner as Roquefort with blue marbling.
	www.hotpaella.com /searchresult_cheese.aspx?CategoryID=12 (272 words)

	Manchego cheese - Ingredients, Substitutions and Equivalents
		Manchego is named for the Spanish region of La Mancha, also home of Don Quixote.
		This historic cheese is produced in the La Mancha region from pasteurized sheep's milk.
		Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry, unfriendly to cows but suitable to raising goats and sheep.
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=M&tid=2128 (217 words)

	Comparison shopping at Shopzilla UK - Cheese, Gifts, Flowers & Food
		Manchego Cheese, D.O 1 Kg A classic cheese from pure manchego sheep's milk carrying the...
		Manchego Cheese D.O. 3 kg A classic cheese from pure manchego sheep's milk carrying the...
		Goat Cheese Mature 1 Kg A matured goats cheese with a firm texture and off-white col...
	www.shopzilla.co.uk /8B--Cheese_-_cat_id--13493 (325 words)

	Cook's Thesaurus: Firm Cheeses
		Manchego (aged) = queso Manchego viejo Notes: Aged Manchego cheese is yellow and a terrific grating cheese.
		Don't confuse it with unaged Manchego cheese, which is almost white, semi-firm, and typically used as a melting cheese.
		Parmesan cheese = Parmigiano Notes: This firm cheese is pungent and salty, and it's terrific grated on salads, pasta, or pizzas, or served simply with figs, pears, or crusty bread.
	www.foodsubs.com /Chefirm.html (1286 words)

	Cheese from Spain - Recipes (Site not responding. Last check: 2007-10-23)
		Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat it.
		Roll the cheese coated grapes in the walnut mixture to coat them completely and chill for 30 minutes or until the coating is firm.
		Stir in the cheese and the sautéed vegetables.
	www.cheesefromspain.com /CFS/Recipes.html (1267 words)

	Asparagus and Manchego cheese paella
		With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep's milk cheese in Spain.
		Manchego is often savored alone or on a slice of bread.
		In this dish, the Manchego is grated and enhances the tenderness of the paella's shrimp and chicken.
	www.spain-recipes.com /asparagus-cheese-paella.html (449 words)

	Babelnet Theme Park EU Food Store.
		and are, therefore, of a quite solid consistency, which is why the most common way of presenting cheese at a meal or at a party is as follows.
		of cheese, this is a portion of a round cheese and the wedge can weigh anything from 200 to 800 grams.
		Again we place it on its side with the point of the triangle in the air and from top to bottom vertically with a sharp knife you cut triangles of the appropriate thickness, and then if you like you can use the triangles to decorate a serving plate.
	babelnet.sbg.ac.at /themepark/services/food/manchego.htm (270 words)

	Spanish Cheese Suppliers
		Slightly spicy cheese made of goat, sheep, or cow milk.
		Sheep´s milk cheese with characteristic intense flavour and aroma.
		Creamy sheep´s milk cheese that is slightly bitter, not at all salty.
	www.marketuno.com /cheese_homepage.htm (78 words)

	Spanishcheesedirect.com . The Encyclopedia of Spanish cheese.
		The importance and strength of Manchego cheese is such that more or less Manchego cheese is produced in all the surrounding areas, including those made from mixes of sheep and cow’s milk of all kinds.
		We can say that Manchego cheese is the prototype of Spanish cheese, without doubt the most famous.
		But it should be clear that not all these cheeses are authentic Manchegos, as there is now a council which rules the guarantee of origin (D.O.).
	www.quesos.com /en/enciclopedia.asp?P=Region&CCAA=6 (262 words)

	Encyclopedia
		[mahn-CHAY-goh] Spain's most famous cheese, so named because it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha.
		Manchego is a rich, golden, semifirm cheese that has a full, mellow flavor.
		Manchego is a wonderful snack cheese and melts beautifully in heated dishes.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,3920,00.html (108 words)

	Frank's Recipes! Manchego Cheese with Quince Paste
		Manchego, made from rich sheep's milk, is perhaps the best known of the Spanish cheeses.
		Cut cheese into 1/4-inch-thick wedges, discarding rind, and cut quince paste into 1/8-inch-thick rectangles.
		Top cheese wedges with quince paste wedges and arrange on a platter.
	www.hostultra.com /~recipes/cheese/manchewitquipas.html (124 words)

	The Effect of Liposome-Encapsulated Cyprosins on Manchego Cheese Ripening -- Picon et al. 79 (10): 1699 -- Journal of ...
		The Effect of Liposome-Encapsulated Cyprosins on Manchego Cheese Ripening -- Picon et al.
		cheese and 20.3 and 37.5%, respectively, in control cheese.
		cheese and 9.32, 4.16, and 1.34% in control cheese, respectively.
	www.dairy-science.org /cgi/content/abstract/79/10/1699 (289 words)

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