Spain’s most famous and popular cheese goes back thousands of years. The dry La mancha plains between Madrid and Toledo where Manchego originates and takes its name from are traditional sheep grazing land.
At 5-6 months Manchego has a slightly rubbery texture. Its distinctive zig-zag patterned rind can be beige or black.
What with? Here is how to serve it in the most spanish way possible: cut your Manchego into neat triangles and arrange them fan-like to cover the full circle of the plate. Place some black olives in the middle and enjoy with a glass of dry sherry or a lively Rioja Beronia Gran Reserva.