| 释义 |
Definition of Manchego in English: Manchegonoun manˈtʃeɪɡəʊmanˈCHāɡō mass nounA Spanish cheese traditionally made with sheep's milk. Example sentencesExamples - Young Manchego, also called cured Manchego, has a mellow flavor, while aged Manchego has a distinct peppery bite.
- This 9-month aged Manchego has a richer flavor than cheese aged for much longer from industrial producers.
- The principal cheese of Spain takes its name from the dry plateau of La Mancha, south of Madrid, where it is made from whole sheep's milk.
- Cheese is also very predominant in Spain, with Manchego the most common.
- Manchego cheese is a fatty cheese, produced exclusively with Manchego sheep and cured a minimum of 60 days.
- In Spain it is customary to eat Manchego with olives, sun dried tomatoes, good fresh bread and a fine glass of Spanish red wine.
- Much, much better were the thin wedges of nutty, fudgey Manchego cheese and the thick but sweetly tender Serrano ham clearly cut from the leg, not industrially pre-sliced.
- Unlike Brie, Manchego is firm and dry so it travels well, and its mellow, nutty flavor goes well with almonds and pears.
- Using a vegetable peeler, shave the Manchego or Parmesan and add to the salads.
- And if you can't find Manchego cheese, you can use another sharp-flavored, aged white cheese, such as dry jack.
- Our souls refreshed, we made our way back to the centre, in search of liquid refreshment, nibbling on a slice of Manchego cheese and sipping La Mancha wine in one of the many terrace cafés.
- Quince paste works well with Manchego's nutty flavors.
OriginSpanish, from La Mancha, the name of the region of central Spain where the cheese originates. Definition of Manchego in US English: ManchegonounmanˈCHāɡō A Spanish cheese traditionally made with sheep's milk. Example sentencesExamples - Using a vegetable peeler, shave the Manchego or Parmesan and add to the salads.
- The principal cheese of Spain takes its name from the dry plateau of La Mancha, south of Madrid, where it is made from whole sheep's milk.
- This 9-month aged Manchego has a richer flavor than cheese aged for much longer from industrial producers.
- Young Manchego, also called cured Manchego, has a mellow flavor, while aged Manchego has a distinct peppery bite.
- Our souls refreshed, we made our way back to the centre, in search of liquid refreshment, nibbling on a slice of Manchego cheese and sipping La Mancha wine in one of the many terrace cafés.
- Manchego cheese is a fatty cheese, produced exclusively with Manchego sheep and cured a minimum of 60 days.
- Much, much better were the thin wedges of nutty, fudgey Manchego cheese and the thick but sweetly tender Serrano ham clearly cut from the leg, not industrially pre-sliced.
- Unlike Brie, Manchego is firm and dry so it travels well, and its mellow, nutty flavor goes well with almonds and pears.
- In Spain it is customary to eat Manchego with olives, sun dried tomatoes, good fresh bread and a fine glass of Spanish red wine.
- Quince paste works well with Manchego's nutty flavors.
- And if you can't find Manchego cheese, you can use another sharp-flavored, aged white cheese, such as dry jack.
- Cheese is also very predominant in Spain, with Manchego the most common.
OriginSpanish, from La Mancha, the name of the region of central Spain where the cheese originates. |