ONE CHEESE, SO MANY CUTS (Part II)

Manchego cheeseAnd so, to continue with my previous post, here are more ways to cut our beloved cheese…

  • Shredded Manchego: A perfect topping for soups or grilled vegetables, you can make shredded Manchego cheese, by placing your chosen wedge in a food processor and rotating the blade. Shredded Manchego will easily keep at least 6 months in the freezer. When you want to thaw it, take it out of the packaging and place it on paper towels top and bottom. This will absorb the moisture. Remember that after defrosting, shredded Manchego is best used in recipes where it will be melted.
  • Shaved Manchego: Finally, one of my favorite cuts, the shaved Manchego. This delicate cut is perfect to add a sophisticated touch to any basic dish – I specially love it on my salads and pizzas! To thinly shave Manchego cheese, you can use a vegetable peeler. To achieve an authentic look, aim for an uneven cut.

That’s it, my six favorite ways to cut Manchego cheese. How about you? Have you got any other ideas? If so, I would to hear from you.

6 thoughts on “ONE CHEESE, SO MANY CUTS (Part II)

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