Queso Manchego
Queso Manchego is the firm sheep's-milk cheese of the La Mancha plains, made only from the milk of the Manchega breed and marked with the herringbone pattern of its old esparto moulds. A cornerstone of any Spanish table, it shines in the simple, classic pairing with quince paste.
Approximate, per 3-4 wedges (~30g). Values vary by recipe and portion.
Ingredients
- ·300 g cured Manchego cheese
- ·100 g membrillo (quince paste)
- ·a handful of Marcona almonds
- ·extra virgin olive oil
- ·crusty bread or crackers, to serve
Method
- 1
Bring the Manchego to room temperature about 30 minutes before serving to release its full nutty flavour.
- 2
Cut the cheese into thin triangular wedges, trimming off the hard rind if you prefer.
- 3
Slice the membrillo into small squares or thin slivers of a similar size to the cheese.
- 4
Arrange the cheese and quince paste together on a board so each bite can be eaten with a little of both.
- 5
Scatter over the Marcona almonds and add a small drizzle of olive oil over the cheese if you like.
- 6
Serve with bread or crackers as a tapa or to finish a meal.