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Manchego (Spanish: queso manchego, pronounced [ˈkeso manˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.
The most famous product from Manchega sheep is the Manchego cheese made from their milk. [3] True Manchego cheese must be made from the whole milk of Manchega sheep raised in La Mancha. [3] In La Mancha, Manchego are primarily raised for dairy production, but elsewhere their use is more diversified and they may be raised for meat as well. [1]
Manchego cuisine (Manchegan cuisine or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto (a vegetable stew with tomato sauce), gazpacho manchego , Manchego cheese, the white wine of La Mancha , and the red wine from Valdepeñas (DO) .
The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small quesitos.
La Mancha (Spanish pronunciation: [la ˈmantʃa]) is a natural and historical region in the Spanish provinces of Albacete, Cuenca, Ciudad Real and Toledo.It is a fertile plateau (610 m or 2000 ft) that stretches from the mountains of Toledo to the western spurs of the Cuenca hills, bordered to the south by the Sierra Morena and to the north by the Alcarria. [1]
Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and manchego. The last shares its name with the Spanish cheese, but in Spain, it is made with sheep's milk, and Mexican manchego is made with cows’ milk or cows’ and goats’ milks. The original Spanish manchego is also stronger aged. [24]
Approximate areas of traditional torta de gazpacho consumption in Spain Gazpacho in Castalla before putting the pieces of quail on top Torta cenceña made in La Roda. Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia.
Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura.It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. [1]