Primavera

Details

Primavera is made to a Manchego recipe, Spain's most celebrated cheese. Manchego was so named for it was traditionally made only from the milk of Manchego (mahn-CHAY-goe) sheep that grazed the plains of Castile-La Mancha. Manchego comes in a variety of styles, the most popular exports being the slightly sharp "curado" (aged about 1 year), to the dryer and sharper "anejo" (aged over 2 years). The skin of the cheese is often rubbed with oil to add flavour and varies in color from beige to grayish-black, with an unmistakeable "herringbone" pattern around the rind. The younger Manchego has a rich, full and mellow flavour with a semi-soft, off-white paste, while the aged version is more golden, firmer and has a touch more bite. The final cheese is usually smeared with olive oil and surface mould is removed. It has a number of holes and a mild, slightly briny, nutty flavor. It is sold at various stages of maturity: at the age of 13 weeks it is described as curado (cured) and, when over three months old, it is referred to as viejo (aged). There is a peppery bite to cheeses that have reached a great age.

How should I use this cheese?

As an hors d' oeuvre, we love to cut Primavera into thin triangular wafers and lightly top each piece with a quince paste or a plum pate.