Editorial Review:

Product Description:
This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region, a territory known for its fierce winds, violent temperature swings and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines. We especially love this cheese served with Rioja wine and fresh fruit.

• Made from pasteurized ewe's milk.

---

Related Items:
     see more

Related Items:

• Serrano Ham - Sliced (3.5 ounce) by igourmet.com
• Slices/Rebanadas - Jamon by latienda.com
• Parmigiano Reggiano - Pound Cut (1 pound) by igourmet.com
• Spanish Cheese Assortment (2 pound) by igourmet.com
• Gruyere de Comté Black Label Reserve - Pound Cut (1 pound) by igourmet.com
• see more

---

Rating: - A Spanish Treat for the Tastebuds
Manchego was mentioned on a Food Network program I was viewing not long ago, but I didn't think about it again until I was looking for something different to try with a dinner that my husband was making us for Valentines. I've become so enamored with this flavorful cheese this week that I have added more to my shopping list to keep on hand for a variety of uses.

Manchego is a rich sheep's milk cheese produced in the La Mancha region of Spain. It is primarily used as a grating cheese, but I've read that it can work just as well as a melting cheese.

We enjoyed the wonderful flavor of Manchego as a substitute for our usual Italian grating cheeses on a rigatoni dish that I made recently. But I also found it so rich and buttery with a slight nutty flavor, that I enjoyed it immensely with the wine we chose for our Valentine's dinner. My only suggestion for slicing this slightly brittle cheese, is to let it sit at room temperature to allow a bit of creaminess to emerge.

Whether you use Manchego for grating, melting or tasting with wine, this may become a new favorite to keep on hand for an appetizing addition to your assortment of cheese.

- Victoria Austin