CHEESE IN SPAIN AND ENGLAND By Ian Hook
At the Dairy Manchego is a cheese made in the La Mancha from the milk of sheep of the Manchega breed. Official Manchego cheese between 60 days and two years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly- distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. Wensleydale cheese is a cheese produced in the town of Hawes in Wensleydale, North Yorkshire, England. Wensleydale is made from cows milk and the cattle are left to graze on limestone pastures. These pastures give the cheese its famous flavour. Good Wensleydale has a supple, crumbly, moist texture Spanish CheeseEnglish Cheese
Types of Cheeses Manchego has variety of different flavours depending on its age. There are three versions of maturity sold: Fresco – the fresh cheese is aged for only 2 weeks, with a rich but mild flavour. Produced in small quantities, it is rarely found outside Spain. Curado is a semi-firm cheese aged for three to six months with a sweet and nutty flavour. Viejo, aged for one year is firm with a sharper flavour the longer it is aged and a rich deep pepperiness to it. It grates well but can also be eaten on its own or as tapas Real Yorkshire Wensleydale is usually shaped into a variety of weights moulds ranging in size from a small flat disc known as a "truckle" that is highly pressed, and preserved in wax, to several larger cheeses—it is a mild cheese. Mature Wensleydale is a harder, more highly- flavoured version of the Real Yorkshire Wensleydale Extra Mature Wensleydale the strongest Wensleydale cheese, matured for nine months Blue Wensleydale has blue veins and is produced in range of sizes. It is highly flavoured but less salty than the classic British blue cheeses Oak Smoked Wensleydale is cold smoked to produce a cheese with a special tang and texture ManchegaWensleydale
What they Look Like ManchegasWensleydale
In the Dairy