Manchego with Rosemary
Of the cheeses to come out of Spain, Manchego is probably one which most people will know best. The hard cheese is made from the milk of the Manchega sheep in the La Mancha region of Spain (pretty strong naming fodder there!). This particular offering has been made with coating of rosemary. Herbs tend to be a little less divisive than other cheese additions (like fruit or chocolate) so how does this offering perform?
Manchego is typically hard and crumbly with a lingering and distinctive flavour. Such is the case here. The Manchego itself offers a full-bodies taste which is unlike it’s hard cow-based cousins. However, I am still on the fence about the addition of the rosemary. Although it only covers the rind, the distinctive taste of the herb has permeated some way in to the core of the cheese. To me it doesn’t feel like it improves the core cheese but neither does it feel entirely out of place. My father, who loves rosemary, found the rind area a little hard going whereas my equally herb-loving mother was more impressed. For me, the taste of rosemary is one that is often at odds with the flavour of the Manchego which, it’s fair to say, need no boosting in the flavour department.
On balance, I certainly won’t say that the cheese poorer for the addition of the rosemary. Personally I just don’t think it really needs it. The cheese has a nice texture and makes a nice sandwich filler as an alternative to cheddar. At £1.99 per 100g it won’t stretch the budget too much but I would personally say to just enjoy Manchego as nature intended – unaltered.
RATING – 6.0
RECOMMENDATION – Manchego is a versatile cheese and can be consumed in many forms. I think the taste is best enjoyed in its purest form – even the lovers of rosemary might not entirely approve!
Consummate copious consumer of cheese. Lover of a good strong cheddar!