mezzomediManchego
Firm Spanish sheep's cheese, rich and nutty, with a subtle animal note.
Hard Spanish sheep's milk cheese, with a slightly salty and fruity taste and a firm, pasty texture. It is a staple of Iberian Mediterranean cuisine, consumed alone, as an accompaniment, or integrated into traditional dishes.
Best pairings
Tomato Classic88%An essential pairing: tomato and Manchego form the essence of Spanish cuisine, in pan con tomate and Manchego fondue.
Quince Classic86%Manchego and quince paste, the Iberian pairing.
Dry sausage Classic83%Dry, salty Spanish cheese complements sausage, an inseparable duo in Iberian charcuterie.
Thyme Classic82%A key Mediterranean herb: thyme and Manchego evoke the mountainous pastures of Spanish La Mancha.
Rosemary Classic80%Sun-kissed herb: rosemary infuses Manchego with a very Mediterranean woody aromatic note.
Serrano ham Classic80%Manchego and Serrano ham on the board.
Piquillo pepper Classic79%Piquillo and Manchego, a smoky and nutty Iberian pairing.
Olive oil Classic78%Manchego drizzled with olive oil.
Almond Classic78%Manchego and Marcona almonds, Iberian tapas.
Paprika Classic78%A characteristic Spanish spice: sweet paprika adds a subtle smoky note to grilled Manchego.
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Substitutes
FAQ
What goes with manchego?
Manchego pairs especially well with tomato, quince, dry sausage, thyme and rosemary. An essential pairing: tomato and Manchego form the essence of Spanish cuisine, in pan con tomate and Manchego fondue.
What can I substitute for manchego?
If you don't have it, try: parmesan, pecorino, kashkaval.