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Student newspaper of Strath Haven High School

Panther Press

Student newspaper of Strath Haven High School

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CHEESE CORNER: Manchego offers Spanish flavor

The cheesiest column you’ll see in this issue.
Manchego.+Provided+by+Matteo+Ventresca.
Manchego. Provided by Matteo Ventresca.

For this edition of Cheese Corner, we’ll take a trip to Spain.

Manchego cheese is a famous cheese from Spain, specifically from the La Mancha region. It’s made from the milk of a particular type of sheep called Manchega sheep.

Making Manchego cheese is an old tradition. First, they milk the Manchega sheep and use a special ingredient to thicken the milk. Then, they cut the thickened milk into pieces and put it into round molds to shape the cheese. After that, they let the cheese sit in cool, damp places for at least two months. During this time, the cheese develops its unique rind and flavor.

Young Manchego cheese is milder and a bit nutty, while older versions have a stronger taste with hints of caramel and dried fruits. You can easily recognize Manchego cheese by the crisscross pattern on its outside, which comes from the molds they use. It comes in different types, like “Manchego Curado” which is aged for a few months, and “Manchego Viejo” which is aged for over a year.

In my opinion, Manchego cheese is fantastic. It’s incredibly flexible. You can enjoy it in many ways. You can eat it as part of a cheese and meat platter, melt it in dishes, or pair it with fruits and wine.

Aged Manchego cheese, in particular, has a rich and complex flavor, showing the skill of the cheese makers.

Manchego cheese fits perfectly with other foods, which is why it’s an essential part of Spanish cuisine and a real treat for cheese lovers around the world.

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About the Contributor
Matteo Ventresca '25
Matteo Ventresca '25, Managing Editor of Print
Matteo Ventresca is the Managing Editor for Print for The Panther Press. In his free time, he enjoys watching and playing soccer, as well as playing the trombone.
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