Manchego Recipe

Slice the Manchego

Remove the Manchego from the refrigerator 10–15 minutes before serving to allow it to come closer to room temperature. Using a sharp knife, cut about 1/2 cup worth (approximately 60–70 g) into 1/8–1/4 inch (3–6 mm) slices or small wedges for easy picking.

Prepare the bread

Brush both sides of the 4 slices of bread lightly with the 1 tsp olive oil. Toast in a skillet over medium heat 1–2 minutes per side until golden and crisp, or toast in a toaster/oven. Transfer to the serving platter and keep warm.

Plate accompaniments

Arrange the Manchego slices on the platter with toasted bread. Spoon 2 tbs quince paste or fig jam into a small spoon or ramekin and place beside the cheese. Scatter the 2 tbs toasted Marcona almonds on the platter. Add the 4 sprigs of fresh thyme for aroma and garnish.

Finish and season

Drizzle 1 tsp honey over a few cheese slices or serve on the side for guests to add. If desired, grind up to 1 tsp fresh black pepper over the cheese for a slight bite. Serve immediately so the cheese is slightly warm and the flavors are vivid.

Notes: Manchego is best enjoyed slightly warmed to release nutty, buttery aromas, but avoid high heat that melts the cheese completely. The quince paste (membrillo) or fig jam provides a traditional sweet contrast to the tangy, nutty sheep's milk flavor. Marcona almonds add a buttery crunch.

Use the chef's or cheese knife to slice and lift cheese; the small skillet or toaster is used to toast the bread. Present on a small serving platter so guests can assemble bites as desired.