Manchego PDO Cheese

Description

Manchego PDO Cheese

About Manchego PDO

If you’ve ever wandered through Spain, you’ll know that Manchego is a cheese that’s hard to miss. It somehow manages to bottle up the spirit of La Mancha, all those wide open plains and a hint of Don Quixote’s adventures. What I really like about Manchego is not just its lovely flavour and texture, but also that it has PDO (Denominación de Origen Protegida) status. That means it’s made the proper way, with local ingredients, so every bite feels like a little slice of Spanish tradition.

The story of Manchego goes back centuries, right to the shepherds of La Mancha in the heart of Spain. Cheese has been made here since Roman times, and over the years, the craft has only improved. The most authentic Manchego is made from raw sheep’s milk, from local breeds that have grazed these plains for generations. I always find it fascinating that the shepherds, moving their flocks across La Mancha, needed food that would last the journey, and hard cheeses like Manchego were absolutely perfect for that.

Protected by PDO Tradition

It wasn’t until 1984 that Manchego received its official PDO status, a proper stamp of authenticity. Only cheese made in La Mancha, that’s Albacete, Ciudad Real, and Toledo, and made the traditional way can be called Manchego. So if you spot that PDO label, you know you’re onto the real thing.

The PDO doesn’t just protect Manchego in Spain; it also stops anyone else from using the name. The people of La Mancha are rightly proud of this, as it keeps their cheese-making tradition alive and means you’re tasting something genuinely special.

Manchego PDO – Jen’s Tasting Notes

How to Serve and Pair Manchego

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: You can’t really go wrong with a glass of Pedro Ximénez Sherry
• Something a little different: If red wines are more your thing then a Rioja (preferably a reserva!)
• On the plate: Almonds, walnuts, or dried figs are always a treat with Manchego. The sweetness of the fruit and the crunch of the nuts make a wonderful contrast to the cheese’s tang.
• In the kitchen: Manchego PDO is at its best when thinly sliced, drizzled with olive oil and eaten with strips of Serrano ham.

Jen’s note: Manchego has popped up in Spanish art and literature. The painter Francisco Goya was said to be a fan, and one of his works, “The Cheese-maker,” is a lovely nod to the traditional craft behind this cheese. Even Don Quixote was said to enjoy a bit of cheese on his travels. It’s more than just food; it’s a symbol of Spain’s deep connection to its land.

Buying Manchego PDO

• Brand or Producer: Quesos el Pastor-Hijos de Salvador
• Product name: Manchego PDO
• Milk: Sheep
• Country: Spain
• Region: La Mancha
• Strength: Medium to strong
• Vegetarian: No
• Suitable for pregnancy: Yes
• Allergens: MILK

Sizes and Prices

• 100g wedge, £4.90
• 500g wedge, £24.50
• Wheel (approx. 3kg), available to pre-order

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, salt, starter cultures, rennet, calcium chloride, lysosome (EGG) trace. rind: preservative (E235), colouring (E150d), potassium sorbate (E202)