At a year old the texture of Spain’s most famous cheese is very hard, quite crumbly and a little rubber-like with white speckles scattered on its surface, its flavour intensely piquant and herby with a hint of sheep. Wrap and chill well to avoid the cheese getting greasy.
What with? A full-bodied Rioja is called for! The Beronia Gran Reserva is complex and lively and an ideal wine for this powerful cheese. Most people who buy Manchego in our shops get some Quince paste with it. It is fantastic grated and rewarding to fry. Mix some eggs and cream and cover your cubed Manchego with it, roll in breadcrumbs and fry in Olive oil. A happy way to start a vegetarian dinner.