Murray's Young Manchego
Perhaps the most famous Spanish cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning that only 100% Manchega sheep's milk is used in a traditional recipe. The breed has proven sturdy enough over the centuries to traverse the rocky, arid central plateau region known as La Mancha - where cows just can't hang. The distinctive criss-cross pattern on the rind points to the traditional use of esparto grass belts to shape fresh curd. This younger, pasteurized selection is great for melting and perfect for parties - traditionally served with marcona almonds and membrillo quince paste.
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Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Lagers and KolschLager, Dunkel, Schwarz, Pilsner, Kolsch Ale
Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
TempranilloMedium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.