This classic Spanish cheese is made from Manchega sheep’s milk and must be aged for at least 60 days to be considered a proper manchego. It has a firm texture, strong and nutty flavour and is pale colour.
Manchego is lovely on its own but we’d throughly recommend serving manchego with a sweet quince paste or membrillo [mem-bree-yo].
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe