Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore raw milk manchego.
What it is • A unique raw sheep’s milk cheese from the La Mancha region in Spain that, in this case, has been aged for five months. This cheese received Denominación de Origen (D.O.) status in 1984. With a tinge of sourness at first taste, the flavors then become uncharacteristically nutty for a manchego, thanks to raw versus pasteurized milk. The cheese’s texture is springy nearer the rind and softer and creamier toward the center. Closer to the inedible wax rind, the cheese is yellow, graduating to ivory at the middle. This is a good introductory cheese for those who usually don’t like the tanginess of goat’s or sheep milk’s cheeses.
To read the rest of the story, please go to: The Salt Lake Tribune.
