A good manchego is like the Tom Hanks of the cheese world. It’s not edgy. It’s about as mainstream as cheddar, gouda, or brie. Yet, even as a cheese aficionado, it’s pretty impossible not to like.
A good manchego is dry, crumbly, and a product of its age. It’s oily and rich, and sweats when left out at room temperature, like all sheep’s milk cheeses. It has tangy, nutty flavors in the foreground with a gamy, and slightly metallic taste in the background. It’s salty, rich and complex flavor lingers on the palate just long enough to make you want more.
Cheese people often give manchego a bad name. It’s gone mainstream. And sure, there are lots of bad manchegos out there. But like Tom Hanks, there is something genuine there. Something real and timeless, despite its mainstream status. And you’d be hard pressed to find someone who doesn’t like Manchego.
photo credit: mike geno, www.mikegeno.com