Past Newsletters

July 2008

Three Ways to Say "Great Cheese" in Spanish!

Manchego: A Gustatory Legend from the Heartland of Spain

It is said that Manchego is to Spain what cheddar is to England: A legend in its own landand a treasure for the rest of the world. This month, it is a special privilegeto present this tasty, piquant and nutty milk cheese to our loyal readers andclub members. It is a cheese with both a unique, pleasing taste and a full,rich history. We are delighted to introduce you to Spain's most popular cheese and oneof that nation's prized exports.

Manchego derives its name from the central Spanishregion of La Mancha, which was also the homeof the legendary Don Quixote. Manchego has a distinctive flavor and an equallydistinctive look. It can be recognized by a unique, zigzag or crosshatchpattern in its black-gray or buff-colored rind (created by the rippled surface of the press used to make it). The rind itself is inedible. Inside,you'll discover an ivory-colored interior and several small holes. Most Manchegofans are pleasantly surprised at their first taste of this hard cheese. It hasan intense, zesty taste and a crumbly texture that's rich, full and slightlysalty at the finish. Even its aroma has been described as special, suggestinglanolin to some and roast lamb to others. The cheese is marketed at variousstages of maturity from "cured" at 13 weeks to "aged" atmore than three months. The aging period must be a minimum of 60 days.

True Manchego cheese is produced only from the milkof the Manchega sheep. (Other Spanish ewe-milk cheese is commonly referred toas Manchego-style). The Manchega sheep graze mostly on dry pasture, fallow landand stubbly brush fields on a high plateau outside of the cities of Toledo, Albacete, and Cuenca in a region southeast of Madrid. The somewhat harsh grazingconditions in the region might be expected to yield low-fat milk from which thecheese is manufactured. In fact, the opposite is true. Manchego actually has afat content of as high as 57 percent, which explains its rich, intoxicatingtaste that is savored throughout the world

The cheese is subjected to a rigorous and detailedproduction process, with the base milk having a 6 percent fat minimum and theaging process limited to fresh areas with a humidity of between 75 and 85percent. Manchego typically is produced in a cylindrical shape with each cheeseweighing between four and eight pounds.

Tasting Notes & Interesting Facts

Milk: Ewe's Milk
Characteristics: Mild, nutty flavor. Hard, compact texture
Uses: Stand alone with bread. Or serve solo as a snack or with fruit fordessert.

Not surprisingly, Spain's most famous and greatestcheese enjoys not only a rich taste, but a rich history that is traced all theway back to ancient times. The La Mancha plains in southern and central Spain were afocus of dispute for centuries between Northern Christians and SouthernMuslims, who fought for control of its pastures. Historians of early Rome chronicled the areafor its livestock farming. The Muslims that inhabited the land from the 8ththrough the 11th centuries dubbed it "Manya," which meant "landwithout water." Eventually, that would translate into "Mancha,"the name that is used today.

King Alfonso VI conquered and united the region inthe 12th century and forced the Muslim inhabitants to retreat out to theAndalucia region of modern day Spain.The resultant lack of political stability led, by the end of the century, tothe organization of the area's stock farmers into cooperatives, which in turnhelped bring stronger identity and political and economic power to the region'sagricultural inhabitants. By the 1600s, farming had advanced, but efficient useof pastureland led to the decline of stock-farming and the rise of landfarming. By the mid-1800s, wool production (once a staple of the region) was indecline, and the production of meat and cheese moved to the forefront of thelocal economy.

By the beginning of the 1900s, the initial studiesabout Manchego cheese were written and local farms focused more on cheeseproduction. As cheese production steadily grew, La Manchaevolved into a cheese powerhouse with production techniques tied to the localManchega sheep herds. The result is the delicious and unique cheese that isbeing made available to you today.

The right wine with a superior cheese can be anexcellent combination! Monthly Clubs offers fine domestic and internationalwines. Check out the International Wine of the Month Club at www.winemonthclub.com.

Idiazabal: Broughtto You by Basque Shepherds

Idiazabal is a classic, delicious, robustcheese recognized primarily by its rich, smoky flavor – a tradition launchedcenturies ago when the cheeses were stored near the night fires of the fieldshepherds because their mountain huts in the Spanish Pyrenees lacked chimneys.The cheeses were made only during the summertime in rural dwellings on top ofthe mountains.

Living conditions in the Basque region of Spainwhere this cheese was born have vastly improved, and so has the market for thisexceptional cheese. Thankfully, some of the old traditions die hard. Idiazabalretains its standing as "the quintessential shepherds' cheese" and isconsidered a delicacy among cheese purists. It is a treat sure to delight thepalate all year 'round, but especially well suited for the outdoor cooking ofsummer months.

The smoking process occurs at the end of theaging process using the various tree woods. The intensity of the smoked tastedepends upon the intensity and length of the process, as well as the woodsused. Typically, the cheese is smoked with cherry wood, hawthorn or beech wood.There is also an un-smoked version derived in lower elevations where there wasno tradition of smoking food products.

A real favorite of those who enjoy a tasty,chewy cheese, Idiazabal has a hard, dry texture yet feels pleasantly oily whenconsumed. Aficionados rave about its distinctive rich, buttery flavor and its perfumedaroma. Even its hard, orange-brown rind is edible. The cheese is often servedwith a full-bodied Spanish red wine and is considered a perfect companion forgrilled or barbequed meats. It is the perfect cheese to melt on top of grilledburgers. How ironic that the most famous of Basque cheeses should findnotoriety on America'soutdoor barbeques! Other ways to enjoy Idiazabal include serving it on toastedbread, over salted crackers or grated in salads. Whatever serving method youchoose, you are sure to be pleased and delighted by the experience.

Tasting Notes & Interesting Facts

Milk: Ewe's Milk
Characteristics: Hard, compact texture. Sweet, smoky taste.
Uses: Grilled and barbequed meats; cubed and grated over salads.

Mahon: A Mediterranean Island's Gift to CheeseLovers

Dairy farming to produce cheese follows only tourismas the leading industry of Menorca, the northernmost BalearicIsland in the picturesque Mediterranean Sea. One taste of Mahon,a smooth, supple hard cheese named for the capital (and port city) of Menorca, will prove to any skeptic why cheese productionhere has become world renowned.

A cheese produced completely from cow's milk, Mahon has a sweet andfruity aroma and a rich, bold flavor. (It's highly unique and certainly not forthose who prefer bland cheeses.) It comes with a yellowish rind that reveals aspicy and somewhat salty cheese flavor.

Although Menorca is a small rocky island, it producesenough cheese to rank Mahonin second place among Spanish cheeses, behind Manchego. Locals have beenproducing this exotic cheese for more than 700 years, and it has become a trueisland tradition handed down for generations. More than 600 different farmsdominate the small island, producing the milk and the cheese and benefitingfrom the mild climate, high humidity and heavy rainfall. Professional cheesecurers also inhabit the island. They purchase the farm-made cheeses on aweekly basis and dry them naturally. Such a tried-and-true ritual may seemquaint in today's highly mechanized world, but there is little doubt that thelong-established and painstaking production process has worked to the benefitof modern-day cheese lovers.

As with most farmhouse cheeses, Mahon is sold at various stages of maturityand gains in flavor when aged. The cheese is ripened for a minimum of twomonths in underground caves. This ripening process helps make Mahon a must for any true cheese connoisseur.The cheese comes in several varieties, all of which are prepared for long-termstorage and transportation. Typically it is shipped in large, 6 lb. squares inkeeping with Mahon'slong history of being shipped from its namesake port by sea to eager Spanishand European consumers

More than 70 years ago, the island's cheeseproduction got a major boost when the industry was officially established andnew milking cows were imported. Improved feeding and health care for theanimals were implemented and, as a result, milk production flourished. Today, Menorca's cow herds are renowned for their superiorhealth and milk production. That, in turn, has led to more fame for theisland's cheese. It's a primary reason Mahon received the prestigiousDenomination of Origin Award in 1985 – and why discriminating cheeseaficionados around the world are finally able to sample this excellent cheeseproduct today!

A fine red wine or beer is recommended for pairing with Mahon. Monthly Clubs offers excellent domestic and international beer through the Beer of the Month Club. Check it out at www.beermonthclub.com.

Tasting Notes & Interesting Facts

Milk: Cow's Milk
Characteristics: Bold, spicy, slightly salty taste. Hard texture.
Uses: Highly versatile. Grate over pasta, rice, vegetables. Serve as appetizerwith olive oil.

Culture Corner
Cheese	Pronunciation	Recommended Wine/Beer
Manchego	mon-CHAY-goh	Fruity Spanish reds and whites, sparkling whites or dry sherry
Idiazabal	ee-dee-ah-ZAH-bahl	Try this cheese with your favorite red wine!
Mahon	may-HONE	All Spanish wines. Beer.