Manchego Cheese Tapas Recipe - Appetizer Addiction (2024)

FAQs

What is the best way to eat Manchego cheese? ›

It pairs beautifully with fruits such as figs and plums. It's also delicious with fruity chutneys. Membrillo, a quince paste, is often served with Manchego Cheese as the textures and flavors create a great contrast. It's also great with savory flavors such as olives, sundried tomatoes, and crusty bread.

Manchego is a semi-soft cheese, pale yellow in color, with a firm and supple texture, a pleasant grassy aroma and a fruity, nutty, tangy and sweet flavor. It has a fat content of up to 57 percent, which contributes to its rich flavor.

Whole cheese may be kept perfectly for several months in the refrigerator, between 5 ºC and 10 ºC and 85-90% humidity, as long as it is covered by wax or wax paper. It is recommended to turn the cheese over every 8 or 10 days.

But classic sweet fig jam with a bit of spice to it works best with sharp blue cheese (Roquefort, Cabrales, Gorgonzola Piccante) and mature hard cheese like Parmigiano Reggiano or Manchego Viejo.

It can be recognized by a unique zigzag or cross hatch pattern on its black-gray or buff-colored rind which is created by the rippled surface of the press used to make it. Don't eat the rind—it's inedible— but inside you'll discover an ivory-colored interior with several small holes that's a real treat.

Manchego PDO is very restrictive and, as a result, manchego cheese can only be made from registered sheep's milk from La Mancha region. Mixtures of milk from other types of animals are not allowed, not even milk from other breeds of sheep.

As a main premise, Manchego Cheese must be kept in the fridge, under a temperature of between 5-10 grades, and with a humidity of 85-90%. Normally, many state-of-the-art refrigerators already have drawers and cheese boxes for their conservation. If not, the best place to have the cheese is the lower shelves.

They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Medium Cheddar.

PAIRING: MANCHEGO CHEESE & ALMONDS

Manchego & walnuts are my favorite combination. Almonds and pecan nuts are excellent options too.

Manchego pairs well with figs, crusty bread, fig spread, almonds, green olives, and prosciutto. ENGLISH FARMHOUSE or IRISH CHEDDAR. A semi-firm, fresh cheese with rich flavor. Pairs nicely with honey, apricots, dates, apples, grapes, and candied nuts.

What are the rules for Manchego? ›

The cheese must meet certain criteria before it is authorised to be Manchego including: Produced and matured in the La Mancha Region of Spain. Made using whole milk of Manchega sheep from PDO approved farms within the designated area.

Yes, you can freeze Manchego cheese to prolong its shelf life. Frozen Manchego will be good for additional 5 to 6 months. Thaw the cheese in the refrigerator overnight for minimum damage to the texture and flavor.

Manchego can be frozen, though the cheese will be slightly grainy when you defrost it (which you'll want to do in the refrigerator). Remove the rind before cutting into wedges or slicing. If you haven't tried Manchego before, you're in for a delectable treat.

Hard cheeses such as cheddar, Gruyere, Manchego and Asiago are still safe to eat. Use a sharp knife to cut at least 1 inch around and under the mold spot. Make sure to avoid cutting the moldy spot itself, as this will contaminate the knife. Cover the cheese in fresh wrap before refrigerating any remaining leftovers.

As a main premise, Manchego Cheese must be kept in the fridge, under a temperature of between 5-10 grades, and with a humidity of 85-90%. Normally, many state-of-the-art refrigerators already have drawers and cheese boxes for their conservation. If not, the best place to have the cheese is the lower shelves.

In the mouth, the NAVARRO Manchego Cheese can be perceived soft, smooth, dense and velvety. It is characterized for being a cheese very easy to handle, since it can be sliced and grated at low temperature. It melts very well without getting toasted, so if it gets to brown or gratin it will get a uniform color.

Manchego PDO is very restrictive and, as a result, manchego cheese can only be made from registered sheep's milk from La Mancha region. Mixtures of milk from other types of animals are not allowed, not even milk from other breeds of sheep.

Queso en aceite (literally, “cheese in oil”) is what happens when manchego and olive oil get cozy. Left to intermingle for weeks or months in a jar (traditionally an earthenware orza jug), the oil gradually permeates the creamy sheep's milk cheese, softening it and imparting a compelling, throat-catching piquancy.