One cheese, three ways - Manchego
A couple of weeks ago, I wrote about three ways you can use soft goat cheese in recipes. Goat cheese is one of my go-to choices: I use it in more recipes than I can think of. But it got me thinking about some of the cheeses I use less frequently but that add a unique flavour to every recipe that uses them.
Manchego is one of those cheeses. It's a Spanish cheese, and its name comes from the La Mancha region where it's produced. (If that region sounds familiar, it's because La Mancha was home to Don Quixote.) Its flavour varies depending on the amount of time it's been aged. After six months, it's still creamy in texture, with hints of hazelnuts and fresh fruit. After twelve months, it's firmer with nutty tones and a sweet flavour.
Here are three ways you can use Manchego cheese in your cooking:
This Manchego Bread Salad couldn't be easier or more delicious. The quince paste can be a bit challenging to find, but once you find it, this wonderful recipe should be at the top of your list.
Southwestern Salad (pictured at the top): This is one of my favourite main course salads, and the Manchego pulls it all together. With hard-boiled eggs, avocado, seasoned black beans and corn, chicken and Manchego, there's something for everyone.
Swiss Chard and Leek Migas: I've just started making migas in the last year or two, and they've quickly become a family favourite. They're a great way to use leftover tortillas. This recipe for Migas with Manchego comes from one of my favourite foodie blogs, Eats Well With Others.