Thursday, July 29, 2010

Young Manchego (source: The Philadelphia Inquirer)

Older is usually finer for hard cheese, but when it comes to Manchego, I prefer it young (with six months age or less) when the sheep's milk paste is firm, but still has a grassy fresh and creamy bite. (source: The Philadelphia Inquirer) - Share on Twitter - Share on Facebook - RSS feeds and Widgets on
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