The Manchego from Down Under
Primavera is a semi-hard sheep’s milk cheese made by Grandvewe Cheeses in Tasmania. It is inspired by the classic Spanish recipe for Manchego.
Grandvewe Cheeses are a family run dairy located in Birchs Bay, Tasmania. Moreover, they make farmhouse cheeses and have championed sustainable practices throughout their entire operation.
A Spanish tradition
Historically, Manchego finds its roots in La Mancha, Spain. It is a traditional cheese made with the raw milk of Manchega ewes. Moreover, local cheesemakers typically age their wheels for a minimum of 2 months. However, they will select their best cheeses for further maturation up to 2 years when they are called Viejo.
To this day, affineurs use a plaited basket made with esparto grass to mature their cheese. As a result, the cheese develops a signature herringbone texture on its rind.
Like the original, Grandvewe release their version from three months of age but mature some wheels for a year or more.
At 12 months, the cheese has a dense but slightly crumbly texture. In addition to this, its flavour is milder than the Spanish cheeses with savoury and nutty notes and a sweet finish.
How to pair Primavera
Serve on a cheese board or melt in a toastie. Pair with membrillo paste and a glass of Sherry.
