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Manchego in one of the most popular Spanish cheeses and is produced in the La Mancha region of Spain from milk from Manchego sheep. It was traditionally made in grass baskets which produced a woven texture on the rind. Most cheesemakers these days used a cheese mold/form with a special lining to reproduced that classic woven pattern. Manchego can be eaten while very young (2 months of ripening time) or well-aged (2 years or more). If following this basic recipe with cow milk, we’d refer to the cheese as Hispanico. With a blend of cow, sheep and goat milk, it’s known as Iberico.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.