Manchego is a type of cheese made from sheep’s milk and produced in La Mancha, a region in Spain. In Spain,
The cheese is aged for 3 months to up to two years. This type of cheese is normally white or a very light yellow and has a unique taste.
Manchego is higher in fat and will have a slightly oily look if left out on a cheese plate. It can be used in cooking (mac and cheese, grilled cheese, pasta, etc..) but we believe it’s best served with an assortment of nuts, fruit, and red wine.
Store in the fridge, wrapped in wax paper. We suggest removing the cheese about 45 minutes before serving so it has a chance to come to room temperature.
Use leftover manchego rinds to flavor tomato sauce, vegetable broth, a pot of beans, soup, risotto, the possibilities are endless!
Manchego has a very distinct rind with a herringbone pattern. This pattern results from the baskets the cheese is made in.
Serve cheese with figs, almonds, grapes, and other nibbles.
Slit dates in half (but not all the way through!) add a slice of manchego, wrap half a slice of bacon around the date and bake at 400F for 15-20 minutes, checking often. When bacon is crispy and cheese is melted, remove from oven.
Make a sweet and savory grilled cheese - combine manchego and your favorite jam and cook on stovetop until cheese is melted and bread is golden brown.
For a simple salad, combine arugula, caramelized onions, thin shavings of manchego, and top with a drizzle of balsamic dressing.
Manchego is a good source of protein, calcium, as well as vitamins A, D, and E.
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