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Manchego is Spain's most celebrated cheese, a DOP-protected sheep's milk cheese produced on the La Mancha plateau in Castile, made exclusively from the milk of Manchega sheep. Curado (aged a minimum of three months) develops the characteristic firm, slightly crumbly texture and complex flavors of butter, roasted nuts, and dried herbs that make it so versatile at the table. This serving plate presents manchego in its most classic context - paired with membrillo (quince paste), the intensely sweet, firm Spanish condiment that is the natural pairing for the cheese's saltiness, along with walnuts for textural contrast and a drizzle of honey. This combination of manchego and membrillo is so fundamental to Spanish cuisine that it is considered one of the country's most perfect flavor marriages.
Prep
10 min
Total
10 min
Servings
4 srv
Difficulty
Easy
Calories
190 kcal
For 4 serving(s)
Per serving
Allow the manchego cheese to come to room temperature for at least 20 minutes before serving - cold temperatures dull the flavor and make the cheese harder to appreciate.
Using a knife or a cheese wire, slice the manchego into thin wedges or irregular pieces.
Slice the quince paste (membrillo) into thin rectangles.
Arrange the manchego slices and membrillo alternately on a board or plate.
Scatter the walnuts around the cheese and drizzle the honey over everything. Serve with bread or crackers.
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