Manchego El Trigal’s Taste
In Don Quixote, cheese is mentioned no less than thirteen times which isn’t that shocking when you realize they were headed to La Mancha, the land of Don Quixote and Manchego. Customer favorite is an 8 month old, raw milk Manchego from the Corcuera family of Toledo. Made by the first family of manchego production, this cheese is everything you expect from the Spanish classic: a drier, crumbly, briny cheese with that distinctive tang.
A refreshingly simple and laid-back offering in a world of so many complex cheeses, Manchego is Spain’s most popular offering and always welcome on any cheeseboard. Wrapped in a recognizable wax rind, this raw sheep milk cheese is aged for eight months and develops a salty, briny flavor.
Serving Manchego El Trigal
Manchego marries well with a variety of accompaniments, quince paste being the traditional pairing but also any light dry red wine or lighter beer.
How Manchego El Trigal is Made
This DOP cheese can only be made from Manchega sheep which graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The milk is the richest between August and December which makes the best cheese. The pattern on the rind mimics sheets of woven esparto grass and honors the tradition on of when the cheese was wrapped and formed in that way.