| | |  |  Spanish | Home » » » Manchego Reserve (Extra Aged) - Pound Cut (1 pound) by igourmet.com | | | | | | | 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 sheep's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
| | | Features: | |
• Unexpectedly delicious
• A rare find - a sheep's milk Gouda aged for over a year
• Excellent dessert cheese
• Serve cubed as an hors d'oeuvre or antipasta before the meal
• Imported from Spain
| | | Product Details: | | | Average Customer Rating:
|  based on 2 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 2 customer reviews )
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Most Helpful Customer Reviews
5 of 5 found the following review helpful:
A Spanish Treat for the TastebudsFeb 16, 2007
By Victoria Austin
"chanteusevcm"
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
1 of 1 found the following review helpful:
Yum!Feb 17, 2011
By Jason C. Evans
This cheese arrived in a shipping cooler with a freezer pack to protect it's flavor....and the cheese was wonderful! A bit dry and nutty with great texture, I would reccomend this to anyone who likes cheese.
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