CASTILLA LA MANCHA, Spain, June 24, 2015 /PRNewswire/ --
The "Queso tipo Manchego" is a very popular cheese in Mexico and can also be found here in the U.S. The name is a misuse of the word "Manchego", as the Mexican version has nothing to do with the original Spanish PDO Manchego Cheese. "You can taste the difference and recognize it by its appearance," says the President of the Regulating Council, Ignacio Barco. Just learn the main features that make Manchego cheese such an authentic and unique product.
(Photo: http://photos.prnewswire.com/prnh/20150624/752197 )
1.- The Origin
If the cheese is not made in La Mancha, Spain, it's not real Manchego. La Mancha, a region located in the heart of Spain, is the ecosystem where the Manchega sheep roams. Manchego cheese can only be produced with milk from this exclusive sheep, a breed which has remained the same throughout the centuries and which gives a very unique taste to its milk.
2.- The Council's Guarantee
If it doesn't have the Manchego Cheese Regulating Council seal, it's not authentic. Each Manchego cheese should be made following ancient traditions and very strict standards. A set of rules were created by the EU under a specific legal framework - very well known in Europe but not much in the States -to protect the reputation of quality regional foods, promote rural development and support agricultural activity.
3.- The Look
If it doesn't meet the following criteria, it's not real Manchego.
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A cylindrical shape and a firm, compact consistency. Both the flat top and bottom, known as the flor, and the sides, known as the pleita, have a distinctive pattern which characterizes the cheese.
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Maximum weight: 4 kg (8 pounds)
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Maximum height and diameter: 12 cm (4 inches) and 22 cm (8 inches) respectively.
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Proof of authenticity. Just like all limited edition luxury items, PDO Manchego can be identified by the serial-numbered casein tab on one side of the cheese and the back-label on top of the commercial label.
4.- The Taste
Take a small piece and put it in your mouth. Does it feel spongy, creamy, curdy, crumbly, grainy, or even crystallized, perhaps? Most people describe Manchego as smooth, creamy and buttery. However, since Manchego can be aged from 2 months to up to 2 years, there's a wide range of aging times and, therefore, taste notes. Moreover, there are dozens of certified cheese makers producing PDO Manchego cheese, each of whom add their own personal touch to the final product. So, it's definitely a very versatile cheese!
Press contact:
María Moreno
Account Executive
Tel: +34-615-39-56-83
[email protected]
SOURCE PDO MANCHEGO CHEESE
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