Talk:Manchego cheese
From Wikipedia, the free encyclopedia
 |
This article is within the scope of WikiProject Spain, an attempt to build a comprehensive and detailed guide to Spain on Wikipedia. If you would like to participate, please join the project. |
| ??? | This article has not yet received a rating on the quality scale. |
| ??? | This article has not yet received a rating on the importance scale. |
 |
This page is within the scope of WikiProject Cheeses, an attempt to build a comprehensive and detailed guide to articles on cheese on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. | ||
| ??? | This article has not yet received a rating on the Project's quality scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses of the article. | ||
[edit] (semi)curado
Manchego is available in three different states of maturity: Fresh (fresco), 3-4 months old (curado), or matured for one year (viejo).
Other sources seem to say it's semicurado up to six months and curado thereafter. Anyone know for sure? Flapdragon 02:36, 22 January 2006 (UTC)
Both ways are OK, but the denomination in the article (fresco, curado, viejo), is a bit more the "classical" or traditional way, and the other denomination (fresco, semicurado, curado), is a bit more like the "marketing" approach, but nonetheless, widely spread. So it's more of a personal choice, I would choose the traditional way, but I guess both should be on the article. —Preceding unsigned comment added by 194.154.219.97 (talk) 14:10, 4 October 2007 (UTC)
Most shops have four classifications: Tierno, semi-curado, curado and viejo —Preceding unsigned comment added by 87.217.101.249 (talk) 23:11, 4 May 2008 (UTC)
[edit] Lobster Taste
Does this cheese have a slight tinge of lobster to it, or is it just me? Thanks. - MSTCrow 03:24, 29 September 2006 (UTC)
- I don't get lobster, just a little lamb. If I did, I'd like it a lot more. All in all, I find it pretty underwhelming considering how much I've heard about it lately. 69.85.180.112 21:05, 1 December 2006 (UTC)
I could see where you might have perceived a lobster taste, --and only after I tasted it while thinking of lobster so it might have been a false association. As for the "underwhelming" comment: I only think underwhelming might apply if the tongue was expecting a distinct taste. I find the taste of this great cheese as very complex and as such I would advise people to enjoy it with a clean palate and mild accompaniments. Cheers! Anthronify 04:14, 21 February 2007 (UTC)
[edit] References
As of June 10, 2007, this article has no sources at all. I added an 'unreferenced' template to the whole page, and a 'fact' tag to the statement that this was the first cheese ever made. Please don't remove the tags until the concerns are dealt with. Anchoress 22:43, 10 June 2007 (UTC)
