Manchego recipes
One of Spain’s best known cheeses, made from ewe’s milk. It originated in La Mancha but is now made all over the country. It’s sold fresh or slightly aged in olive oil, and has a deep yellow rind and creamy white interior. It’s firm to the touch with a buttery nutty taste that’s slightly sour. It’s a good grating cheese that melts well.
by Rick Stein
These soft and tender aubergines filled with lamb ragu and topped with Manchego cheese are really delicious.
