As with many cheeses around Europe, the first producers of Spanish cheese were monasteries. As the population grew and spread across this huge country so did the variety of its cheeses and so today Spain has some of the most unique and varied cheeses in the continent with some incredible tastes and textures that only come with a long history of expertise.
Picos de Europa (250g)
Manchego DOC (200g)
Canarejal UNPASTEURISED (250g)
Monte Enebro UNPASTEURISED (200g)
Total weight: 900g
On the arid plains of La Mancha in Spain are a number of registered farms that have the exclusive right to make the cheese Manchego DOC. Here’s a bit more on the legend of Manchego DOC.
We have the perfect wine pairing for Manchego, including sparkling wines and reds. Read the article.
Quesadilla with chicken, peppers and Manchego
Quesadillas are really easy to make and incredibly delicious. This recipe comes from Mexico so it’s only right to use a Spanish cheese and Manchego hits the spot with its nutty and caramel flavours.
Manchego DOC is wonderfully nutty with caramel flavour, which is why we recommend using this in your dauphinoise recipe. It’s the perfect side dish to roasted meat and steamed green vegetables.
Figs with walnuts and Manchego
Figs are the perfect addition to a Spanish cheese board. Here’s the recipe.