HOW TO CUT MANCHEGO CHEESE

QUESO_VALDEPENAS-238OK, so you bought a whole Manchego cheese. Congrats! You are all excited about the great cheese you’ve got and can’t wait to start tucking into it.

Now you are home staring at the cheese and wondering what would be the best way to cut a wedge out of it without destroying the masterpiece.

Have you been there? If so, here’s how to do it properly in a few simple steps:

  1. Cut the cheese in two halves.
  2. Cut a wedge out of one the halves - You should only cut as much as you plan to eat.
  3. Take the bottom bit of rind off.
  4. Cut it into slices about 5mm (1/4”) thick.
  5. Serve – if possible – at room temperature. Manchego cheeses taste their best at 20ºC / 68ºF.
  6. Enjoy!

PERFECT COUPLE #3 – Manchego & Grapes

Manchego cheese ang grapes on chopping boardAs the common Spanish saying goes “uvas con queso saben a beso”. That’s “grapes with cheese taste like a kiss”. Lovely idea, isn’t it?

The truth is that Manchego cheese and grapes make for a perfect snack. They not only taste fantastic when served together, more importantly they are a super healthy combo that will boost your energy levels.

On the one hand, grapes – black ones, specially – are a rich source of resveratrol, a potent antioxidant that may help ward off cancer and heart disease. On the other hand, the protein and calcium of the Manchego cheese round up the snack to perfection.

A simple, classic combination, easy to put together, yet tasty and refreshing.

Who doesn’t want to feel the Manchego kiss in autumn days like today?

PERFECT COUPLE #2 – Manchego & Membrillo

Manchego Cheese www.themanchegocheese.com“Dulce de membrillo” is a quince paste that is the national snack of Spain when paired with Manchego.

Once you’ve tried this combination, you’ll see what all the fuss is about, and you may even want to try your hand at making some.

Quince is a hard fruit that looks like a cross between an apple and a pear. Most varieties can’t be eaten raw, only cooked. They cook up pink and have a wonderful sweet floral aroma so and extra benefit of preparing “dulce de membrillo” is that your home would smell amazing afterwards.

Besides being a great appetizer and a wonderful dessert, Manchego & membrillo also make for a perfect school sandwich. The little ones love the sweetness of the quince paste and we feel good knowing they’re eating all the vitamins and protein they need.

Like apples and pears, quince is in season during fall. Yes, it’s season time!

So go and buy some. Soon I’ll be sharing my grandma’s “dulce de membrillo” recipe and I can tell you won’t regret giving it a go!