The Parmigiano-Reggiano of Spain.
. But overlap between the categories, as well as the additional time the cheese spends in transit and customs, can lead to confusion about the designations, which is why, here in the US, Manchego is usually advertised by its numerical age.Manchego's firm interior can range from white to pale yellow depending on age, with lots of tiny, lacy pores that exude butterfat at room temperature.
, believes that even DOP Manchego can be divided into two main types: industrial, supermarket versions and raw-milk,production. She explains that"artesano Manchego is what you will see the local Spanish population eat—they line up for the true production and celebrate with artesano Manchego at family gatherings." Industrial Manchego is fantastic for grating over vegetables, for folding into biscuit dough, or for marinating in olive oil and herbs.
When asked about this cheese, Carlos Yescas admits his affection, proposing, "Let's say you start with a very good Manchego...raw milk, artisanal production. And then you put the same quality of rosemary: You end up with an amazing cheese.... There are a lot of cheeses that have been traditionally made with flavors. There's a whole understanding that needs to happen about why these flavors are used.
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