Queso Manchego Recipe

Bring cheese to room temperature

Remove the Manchego-style cheese from the refrigerator 30–45 minutes before serving. Let it sit on the counter, uncovered, so flavors open and texture softens slightly.

If the cheese is in a wedge, slice into 1/4-inch to 1/2-inch slices or small wedges for easy picking. Arrange the slices on a serving board or plate with some space between pieces.

Drizzle the 2 tablespoons of extra virgin olive oil lightly over the arranged cheese just before serving to add richness and shine.

If using a baguette or crusty bread, slice and toast the 6 slices lightly under a broiler or in a toaster until golden (about 1–2 minutes per side under broiler). Watch carefully to avoid burning.

Cut the quince paste (membrillo) into thin slices or small cubes. Place alongside the cheese so guests can pair paste with cheese.

If your Marcona almonds are not toasted, warm a small skillet over medium heat and dry-toast the 1/2 cup almonds, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.

Drain and pat the piquillo or roasted red peppers dry if needed, then slice into strips or leave whole for an attractive color contrast on the board.

Optional: sprinkle the chopped parsley over the cheese and peppers for color, and finish with a grind of black pepper to taste.

On a wooden board or serving platter, place the drizzled Manchego in the center. Arrange quince paste, toasted bread slices, Marcona almonds, and roasted peppers around the cheese in separate clusters for easy access.

Provide a small knife for spreading or cutting and small forks or toothpicks for picking. Serve immediately while the cheese is at room temperature.

Leftovers: Wrap any remaining cheese in parchment then plastic wrap and refrigerate. Bring back to room temperature before serving again (30–45 minutes). Quince paste and almonds store separately at room temperature in airtight containers; roasted peppers keep refrigerated.