Purchased from Rainbow Grocery, San Francisco
Type: Semi-hard
Teat: Sheep's milk
Trappings: Quince paste*
Taste: Is "nom nom nom" acceptable as a tasting adjective? Manchego is good stuff, and I am very fond of this particular variety. Three months is, as I understand it, the youngest manchego there is, so it's no surprise to me that it has less bite than some older quesos I've tried. This has the consistency of a cheddar, almost, and some of that same zing, but it still has that delicate nutty flavor--without being too earthy--that sets it apart as a manchego.
This cheese is ridiculously good with quince paste, although I actually think that quince tastes better with cheeses that have been aged for longer. I am guessing that's because I am pretty much the conductor of the "salty and sweet together" train. But if you were looking to, say, serve some accoutrement with this particular manchego, you'd be good to go with the quince. That said, toss this baby out with some bread or crackers--mmm, wheat crackers would be great with this cheese's nuttiness--and you're in business.
*As my cheese eating goes, this was a pretty informal bite. I'm supposed to be eating carefully right now. I've been traveling a bunch and working pretty hard and most decidedly not exercising, and I think it's fair to say that all of those things led to a moment about a week ago that involved my ass, some pants that my ass definitely used to fit into, and tears. I know for some people I just described a hot Saturday night, but I just wasn't feeling it. Or fitting into it. Anyway, I've been on the caloric straight and narrow ever since, which isn't the worst thing in the world unless you are, as I currently am, working on one of those Presentations That Could Totally Make or Break Your Career.
So, I ate some cheese at the kitchen counter with quince paste spread on it like a cracker, and then I threw out those stupid pants.
No comments:
Post a Comment