Manchego Cheese

MANCHEGO CHESSE

 

Manchego cheese is referred to that developed in the region of La Mancha, from ewes milk Manchego, with a minimum maturity period of sixty days. Manchego cheese is made from pasteurized sheep's milk Manchego cheese artisan sheep's milk, unpasteurized, from herds registered Denomination of Origin.

 

Manchego cheese is the product of a harsh climate and extreme, which favors the growth of very tough plants, food, a curious and ancient breed of sheep that are under control very strict breeding and health. These features offer a unique cheese resulted in the world. Although there is evidence that it has tried to develop elsewhere, inside and outside our country has ever successfully imitated so many factors at once ancient beyond the borders of La Mancha.

 

History of a cheese with more than 2000 years

The earliest information of the cheese is made and eaten his back many centuries before Christ. Although unaware of the methods our ancestors used to produce this natural product, it is safe to assume that his taste was very similar to the present. And their methods of manufacture, although archaic, they would surely, more than one point in common with the current.

 

Archaeological remains show that in the Bronze Age was produced, in what is now known as the region of La Mancha, a sheep cheese whose raw material came from a race that could be considered the predecessor of the current Manchego sheep. This breed has survived the passage of centuries roaming the earth from which it takes its name.

 

La Mancha was named by the Arabs as Al Mansha or "land without water", a name that perfectly describes the harsh climate of this region Spanish. The climate, dry and extreme, has made it a unique place in the world, with plants able to withstand the scorching heat of the summer months and the devastating frost of winter period.

 

In this environment apparently hostile to any kind of plant or animal life, develop numerous plant species mainly grasses and legumes that form the staple food of Manchego sheep adapted to this ecosystem since ancient times.