Manchego and wine
A glass of wine at the end of a busy day is one of life’s great pleasures.
Increasingly I find myself reaching for the Spanish cheese manchego as an accompaniment.
Let’s face it; the Spanish know how to graze. Think jamón, boquerones and olives.
But if I am wanting to nibble on something without it interrupting the flavour of the wine I am drinking, I reach for slices of queso manchego. Sans cracker.
Manchego is a pale, relatively-dry, firm cheese; rich and slightly nutty; but not overly buttery, and it has just the right level of saltiness.
Made from sheep’s milk, manchego is cylindrical in shape, with a characteristic zig-zag pattern on the rind called pleita.
It comes from the La Mancha region of Spain, from the districts of Toledo, Albacete, Ciudad Real and Cuenca.
I like the slightly chalky texture that is found in manchego with age. The delicate, savoury and slightly-sweet nature allows it to pair with a wide range of wines, from delicate riesling to aromatic grenache.
Though in keeping in theme, perhaps a La Linea Tempranillo would be more appropriate.