From which country does the cheese `Manchego' come?
"Manchego Manchego (officially , ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. Official cheese is to be aged for between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of"
"Manchega The Manchega is a breed of sheep native to the La Mancha region of Spain. The Manchega is most famous for producing the milk that is used to produce Manchego cheese, a very popular Spanish sheep's milk cheese. Manchega sheep are native to the La Mancha plateau in New Castile. The Manchega sheep's ancestors were known as Ovis Aries Ligeries, and migrated across the Pyrenees and much of northern Spain before finally settling in La Mancha. The breed was domesticated by the early residents of La Mancha and bred to its current state. The Manchega were typically only bred"
"cows’ milk fortified with additional cream. It is spreadable and its often used to prepare desserts. Mexican ""manchego"" cheese was introduced to Mexico from the Spanish region of La Mancha, but it tastes quite different, as it is made with a mixture of cows’ and goats’ milks in Mexico rather than sheep’s milk. It has a buttery taste and melts well. This cheese is made in available in all parts of Mexico and can be found in the United States, as well. Normally, ""manchego"" is not aged, but the aged version is called ""queso manchego viejo"". This version is more"
"historically imported from coastal areas and does not spoil. This can be found in some dishes, notably chickpeas with cod, eaten during the lent period. Queso manchego, or ""cheese from La Mancha"", is the best-known cheese from the area. Made from the milk of local sheep (Ovis Aries Ligeriensis) found in the pastures year-round. The cheese is hard, with a strong taste, mild bite, and greasy texture. There are many individual types of queso manchego depending on curing time and tradition (some are submerged in olive oil while curing). Wine production is very important to the region, which has many"
"its dishes. It is said that the best La Mancha cuisine cookbook is the novel ""Don Quixote"" by Miguel de Cervantes. Wheat and grains are a dominant product and ingredient. They are used in bread, soups, gazpacho manchego, crumbs, porridge, etc.. One of the most abundant ingredients in Manchego cuisine is garlic, leading to dishes such as: ajo arriero, ajo puerco, and garlic marinade. Some traditional recipes are gazpacho manchego, pisto manchego, and migas ruleras. Also popular is morteruelo, a kind of foie gras manchego. Manchego cheese is also renowned. Given the fact that its lands are dry, and thus"
"often also supplemented in the fall and winter with tendrils from vines and stubble from cropland. The Manchega's genetics have also played a role in the development of two other breeds: the segureña and talaverana. Manchega The Manchega is a breed of sheep native to the La Mancha region of Spain. The Manchega is most famous for producing the milk that is used to produce Manchego cheese, a very popular Spanish sheep's milk cheese. Manchega sheep are native to the La Mancha plateau in New Castile. The Manchega sheep's ancestors were known as Ovis Aries Ligeries, and migrated across the"
"Four versions of maturity are sold: In Mexico and Spanish-speaking areas of the United States, or (manchego-type cheese) is the name given to a cow's milk cheese similar in taste to Monterey Jack. It melts well and is used as both a table cheese and for cooking. Apart from the name, this cheese has little in common with the Spanish variety. In Costa Rica, three companies (Dos Pinos, Los Alpes and Monteverde) produce a manchego-type cheese (""queso tipo manchego""), which can come with a drawing of Don Quijote on the labels. Manchego Manchego (officially , ) is a cheese made"
"Majorero Majorero () is a goat milk cheese from Spain. Similar to Manchego, this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently it is protected under European Law with Protected Designation of Origin (PDO) status. Majorero comes from the island of Fuerteventura in the Canary Islands. The word ""Mahorero"" (""Majorero"") is a Guanche word still used today to describe the people of Fuerteventura. This island has a rich farming tradition, and goats were very important to their economy. It is from the"
"cod, and which dates back to lous cold winters La Mancha Albacete, as well as the garlic mataero. Albacete cuisine is based on the finest ingredients such as meat manchego lamb (which has a PGI) and the manchego cheese (that is name of protected source) or wines (DO La Mancha, DO Almansa, OJ Manchela), whose derivatives create delight diners as crook, the zurracapote, the Marc or dove. As for desserts, the most important is the miguelitos La Roda, flowers and chips, made from flour, eggs, sunflower oil, sugar, dry anise and rosemary honey, which derives dessert Albacete phrase that when"
"Pisto Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It is often served with bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pastiess and tartletts (empanadillas). The dish is sometimes formally named ""Pisto manchego"", from its origins in the historical region"
"""Manchegos"". La Mancha has always been an important agricultural zone. Viticulture is important in Tomelloso, Alcázar de San Juan, Socuéllamos, Valdepeñas, La Solana and Manzanares, in Ciudad Real and Villarrobledo in Albacete. Other crops include cereals (hence the famous windmills) and saffron. Sheep are raised and bred, providing the famous Manchego cheese, as are goats, including the La Mancha goat, one of the assumed progenitors of the American La Mancha goat. La Mancha includes two National Parks, Las Tablas de Daimiel and Cabañeros, and one Natural Park, Las Lagunas de Ruidera. Famous Spaniards like the cinema directors Pedro Almodóvar and"
"heavily pressed and shaped. Dry salt is rubbed on the top. The cheese must be aired for several days before it can be eaten, or it can be set in dry rooms to age. After ageing, the cheese can be rubbed with oil or gofio to prevent excessive drying and give it different tastes and textures. Majorero Majorero () is a goat milk cheese from Spain. Similar to Manchego, this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently it is protected under"
"of La Mancha (mostly situated in the region of Castilla La Mancha). ""Pisto a la Bilbaína"", from Bilbao in the (Basque Country) is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs. Pisto Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It"
"centimeters tall. The Manchega's wool has a staple length of about 14-16 centimeters and a fiber diameter of 26-8 microns. They are a medium wool breed. There are also three different sub types of Manchega: the alcarreña (also known as manchega pequeña), the montesina and the black manchega. The most famous product from Manchega sheep is the Manchego cheese made from their milk. True Manchego cheese must be made from the whole milk of Manchega sheep raised in La Mancha. In La Mancha, Manchego are primarily raised for dairy production, but elsewhere their use is more diversified and they may"
"1911. The facility is located 4 m below ground, measures 360 m and is made of crystal and stone. It has been visited by food tourists from around the world, and featured on Internet sites such as chow.com. The tasting room holds 40 people and the facility stores 10,000 pieces of cheese. The facility specializes in providing cheeses to gourmet restaurants and stores in Mexico. Some of their cheeses age as long as 2 years. The overwhelming quantity of cheese produced is of native types, but some purely European styles such as feta, Spanish ""manchego"" (from goat’s milk), Saint Maure,"
"removed if the cheese is to be marketed as PDO. Cheeses that meet the PDO requirements carry a casein tab that is applied when the cheese is in the mould, and bear a distinctive label that is issued by the Manchego Cheese Denomination of Origin Regulating Council; this carries the legend , a serial number, and artwork depicting Don Quixote de La Mancha. A cheese that is similar to manchego and made in the same region, but from a blend of cow's, goat's, and ewe's milk, is sold as or cheese. has variety of different flavours depending on its age."
"of the Europeans, the Mesoamerican diet did not include dairy products, so cheesemaking was unknown. The Spanish conquistadors brought cattle, goats, and sheep to the New World, permanently changing dietary habits. The Spanish also brought techniques to make cheeses from their homeland, such as ""manchego"". Over time, the blending of European and indigenous peoples and traditions included the modification of cheeses to suit ""mestizo"" tastes. This adaptation varied from region to region, which has led to the variety of cheeses produced in Mexico today. While cheesemaking has always been a widespread, mostly home-based, activity since colonial times, the earliest regions"
"Quince cheese Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries. Traditionally and predominantly from the Iberian Peninsula, in Spain it is called ""dulce de membrillo"" and ""marmelada"" in Portugal, where it is a firm, sticky, sweet reddish hard paste made of the quince (""Cydonia oblonga"") fruit. It is also very popular in Brazil (as ""marmelada""), France (as ""pâte de coing""), Argentina (as ""dulce de membrillo""), Uruguay, Italy, Chile, Peru, Mexico and Israel (where it is a typical Sephardi dish). In some countries, including Australia,"
"a dip. In Extremadura, gazpachos are a kind of purée or thick gazpacho known as ""cojondongo"", or ""cojondongo del gañán"", made of breadcrumbs, garlic, oil, and vinegar, then topped with chopped onions, tomato and peppers. Gazpacho manchego, as its name implies, is made in the east region of La Mancha, in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country. It is a meat stew, whose main ingredients are small game animals or birds such as rabbit, hare, quail, or pigeon and flat bread, and may include garlic, tomatoes, and mushrooms."
"Mantecadas de Astorga. Their ingredients are eggs, flour, butter and sugar. Butter is essential in the preparation and differentiates the mantecadas de Astorga from average bizcocho or magdalenas (muffins). They are a protected product as per Geographical indication in the European Union. Mantecadas Mantecadas are a type of spongy pastry from Spain similar to a muffin, but flatter. The best known mantecadas are from Northwestern Spain, being a traditional product of the city of Astorga, province of León, as well as the nearby Maragateria comarca. They taste very much like pound cake. Other Spanish regions also prepare mantecadas. There is"
"Mantecadas Mantecadas are a type of spongy pastry from Spain similar to a muffin, but flatter. The best known mantecadas are from Northwestern Spain, being a traditional product of the city of Astorga, province of León, as well as the nearby Maragateria comarca. They taste very much like pound cake. Other Spanish regions also prepare mantecadas. There is a factory producing mantecadas in Sardón de Duero, Valladolid Province and another in Maliaño, Cantabria. The ""Casa Salinas"" bakery in Tudela, Navarre, reputed for its excellent mantecadas, closed down in January 2011. Mantecadas are baked in square or rectangular box-shaped paper """"cajillas"""""
"Munster cheese Muenster (), Muenster-géromé, or (Alsatian) Menschterkaas, is a strong smelling, soft cheese with a subtle taste, made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. ""Muenster"" is derived from the Alsace town of Muenster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. This cheese originated in the Admodiation, an area on the top of the Vosgian mountains of France, named ""Chaumes"" or ""Les grandes Chaumes"" (comitatus Calvomontensis). ""Calvomontensis"" is the Latin for a mountaintop without woods. As early as 1371, and possibly before, these territories were"
"Great Cheeses"". Queijo de Nisa Queijo de Nisa is a semi-hard sheep's milk cheese from the municipality of Nisa, in the subregion of Alto Alentejo in Portugal. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. It is yellowish white, with a robust flavor and a somewhat acidic finish. Since 1996, ""Nisa cheese"" has a protected geographical status. It is registered and has a Protected designation of origin (PDO) by the European Commission. It was honored by the magazine ""Wine Spectator"" as one of the world's top 100 in an edition devoted to"
"and camembert are also made. The state of Guanajuato is known for its reproduction of European cheeses, especially those from France. In Chiapas, personnel from the Universidad Autónoma de Chiapas have been investigating a Spanish cheese called ""la Serena"", which is made in the region of Extremadura with the aim of creating a certified version of it in Mexico. This includes the importation and raising of Merino sheep, as well as learning the methods behind this cheese. The reason behind the effort is that large parts of the state have a similar climate to Extremadura, making the raising of this"
"Manchuela DO Manchuela is a Spanish Denominación de Origen (DO) for wines located in the historical Manchuela comarca, in the east of the provinces of Albacete and Cuenca (Castile-La Mancha, Spain) between the valleys of the Rivers Júcar and Cabriel. It was originally part of a much larger La Mancha DO and became a separate DO in 1982. It is surrounded on three sides by other DOs: La Mancha to the west, Utiel-Requena to the east and Jumilla to the south. La Manchuela DO is the seventh DO to be created in the region of Castile-La Mancha. It includes over"
"Cachitos Cachitos are a Venezuelan food similar to the croissant, and are often filled with ham and cheese. The origin of Venezuelan cachitos is a mystery. Some associate it with the arrival of Portuguese and Italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an Italian baker named Pietroluchi Pancaldi in Lusiteña, Caracas in 1940. Cachitos are a staple in Venezuelan cuisine. Normally, they are eaten during breakfast hours, but they are also known to be eaten throughout the day. In Venezuela, some bakeries have made sure that the scent"
"Local opinions vary greatly on the best source according to their individual tastes. Munster cheese Muenster (), Muenster-géromé, or (Alsatian) Menschterkaas, is a strong smelling, soft cheese with a subtle taste, made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. ""Muenster"" is derived from the Alsace town of Muenster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars. This cheese originated in the Admodiation, an area on the top of the Vosgian mountains of France, named ""Chaumes"" or ""Les grandes Chaumes"" (comitatus Calvomontensis). ""Calvomontensis"" is the Latin for a"
"Mahón cheese Mahón cheese is a soft to hard white cheese made from cow's milk, named after the natural port of Mahón on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe. Nearly a century ago, the gatherer-ripeners were said to have emerged as a class of island society in Menorca. Their work consisted of trading and distributing farm products, seeds, utensils, foods, etc. In exchange they would receive fresh cheeses that the farmers brought to their houses. In"
"Oaxaca cheese Oaxaca cheese () more commonly referred to as Quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with ""asadero"" (""queso asadero""), a cheese produced in the northern state of Chihuahua. They are similar in texture and taste, but they are produced with different methods, making Oaxaca cheese slightly drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process (""pasta filata""), originally from Italy, which is used to produce mozzarella,"
"of Limburg, in Belgium, where according it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The ""Land of Herve"" is a hilly area between the Vesdre and Meuse rivers. The Duchy existed until the French Revolution as a part of the German Holy Roman Empire, and the cheese style became popular in other areas, known by the name of its country of origin. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later,"
"the last century, dominated by pastoralism with regular movements of herds of goats and mouflons in search of pastures. In early autumn shepherds drove their animals to the coastal plains and at the end of spring, they climbed back to the mountain pastures. The cheese ""niulincu"" (""Niolo"" in French) must be tried to really know its character. It has a soft texture but to be really good, it should be a little firm, smooth, and without holes, and be refined throughout its thickness. The old ""Migration way"" started from Barghiana (Manso), but it can be taken from the end of"
"order to store them, the ""recogedores"" had underground caves for the careful and novel aging of the cheeses. They controlled everything in production, from the changing winds and temperature level to the correct handling of the product. In so doing, they obtained the original cheese from Mahón; soft, aired or cured, that they would then sell in diverse markets of the islands and the peninsula. Their careful techniques made famous Mahón cheese, and helped to make it a sought-after export. Menorca's cattle are skillfully bred and have some of the highest milk production in Spain. All the milk from the"
"Torta del Casar Torta del Casar is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Cáceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside. In 1999, the cheese was"