Montaro

History

Manchego is Spain’s most famous cheese which originated in the plains of La Mancha. Old Europe Cheese’ American Mantoro follows the time honored recipes handed down by Spanish generations with one distinction and that is our recipe uses pasteurized cows’ milk.

Appearance

Mantoro is a hard, pressed, and cooked beautiful cheese with a hard rind impressed with plaited esparto marks along the sides. The top and bottom have elaborate patterns left behind by the forms utilized in pressing the cheese. The exterior rind of this cylindrical cheese is a beautiful dark brown which complements the firm ivory paste which is sometimes dotted with small eyes.

Flavor

Mantoro’s flavor varies depending on the age of the cheese, but it is generally salty to slightly piquant with a tingle that melts on your tongue.

Mantoro pairings


Storage Tips

Ideal storage temperature is 40 – 45 degrees Fahrenheit. After cutting - one may wish to lightly coat the exposed paste of the cheese with olive oil to prevent the cheese from drying out. Unused cheese should be wrapped tightly in plastic to inhibit further moisture loss. Some plastic wraps may impart a slight flavor to the cheese so consider scrapping the surface before serving. Always use fresh plastic wrap when re-wrapping.