Made from sheep’s milk—with a signature zigzag pattern across the rind that harkens back to the grass forms traditionally used to shape the wheels—PDO-certified Manchego is quite possibly Spain’s most famous cheese. A long-standing favorite on tapas plates (and a beautiful match for another of the country’s sought-after exports, sherry), Manchego also stars in the main event. Here, find the salty wedge blended into dishes both familiar (croquettes, stuffed plantains) and modern (quince crostata, anyone?).
1. Watercress Salad with Figs and Manchego
Crisp greens are a bracing contrast to fresh figs and nutty cheese in this delicate salad.
2. Manchego Croquettes
Cheesy croquettes are classic for a reason—and a stellar use for mashed potatoes.
3. Black Bean–Stuffed Plantains with Spicy Cilantro Sauce
Full of lively flavors and topped with a generous layer of Manchego and mozzarella, this hearty dish will make vegetarians swoon.
4. Quince Crostata
Often served together on cheese plates, Manchego and quince pair perfectly in this rustic, free-form tart.
5. Braised Beef Short Ribs with Manchego Grits
Salty cheese adds heft and dimension to the grits in this warming entrée.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
