Spanish Manchego cheese with toasted almonds
Manchego con almendras fritas
Serves 8 as a tapa
In Spain, “cheese” is equal to Manchego and Manchego is one of Spain’s taste treasures. The Manchego that is exported is often from ‘Denominacion de Origen’ makers and is made of pure ewe’s milk. It offers an exquisite nutty flavour and creamy texture. Manchego may be a little dear but for a treat it is well worth it. The cheese is hard and requires a little care to bring out its flavour. In combination with freshly toasted almonds, it is a timeless tapa. When I eat Manchego and toasted almonds with a glass of Manzanilla, I find myself in that delicious cycle of just a little more Manchego to finish the almonds… just a little more Manzanilla to finish the Manchego...just a little more Manchego to finish the Manzanilla. You get the picture!
½ lb / 250 gr of Manchego in a single piece.
½ lb / 250 gr of whole blanched almonds, Spanish Marcona almonds are very nice
3 Tablespoons olive oil
1 very sharp and stiff knife, that is at least 15 cm / 6 inches long – a sharp chef’s knife works very well.
Take the Manchego out of the fridge 2 hours before you intend to serve it. Let it sit a room temperature.
Because Manchego is very hard, it is traditional to serve it cut into bite sized triangles. While the piece of Manchego warms, prepare the toasted almonds.
Thirty minutes before you wish to serve the cheese, heat the olive oil in a frying pan. When the oil is shimmering, add the almonds and stir. Turn down the heat to low and continue to toast the almonds until they are golden – about 10 minutes. Remove the almonds from the oil with a slotted spoon to small serving dishes.
To cut the Manchego, lay the wedge of cheese on its side and place it with the round side of the rind pointing to the hand in which you hold the knife. While holding the cheese in one hand, pare the round rind from the cheese. Turn the cheese so that one of the straight sides of rind is facing the knife. Pare the first straight side of the rind, being careful to continue to hold the cheese down solidly with the other hand. Pare the second straight side of the rind. Discard the rind.
You now want to cut the cheese into two wedges so that it the slices will be bite sized. Stand the wedge up. Turn the cheese so that the round side is toward you and so that the flat sides with the rind removed are now on the top and bottom. Cut the wedge in half.
Lay one of the two wedges on its side still with the round side facing you. Slice the wedge into ¼ inch / .5 cm slices and arrange in a single layer on a plate. Repeat with the other piece. The cheese slices will be triangles with two strait a rounded short edge.
Serve the warm almonds and Manchego together with a very cold, very dry sherry – such as a Fino or a Manzanilla.
Note: Manchego is best eaten 30 to 45 minutes after it is cut, so that the cheese has time to warm but is not allowed to stand for too long. If it is very warm in the kitchen, cover the cut Manchego with foil and replace in the refrigerator.