The Manchego Cheese is the perfect food. It can be consumed directly, as an aperitif, snack or for dinner. But it can also be the main ingredient for your recipes. Therefore, today, he is the protagonist. Prepare the order for our Manchego Cheeses, the ones you like the most. As soon as you have them, we go into the stove and cook!

Manchego Cheese croquettes

If the Manchego Cheese is already the best snack, imagine some homemade croquettes with cheese as the main ingredient. It becomes an incomparable pleasure and a perfect dish to make with the little ones at home.

INGREDIENTS:

• 1 liter of whole milk.
• Flour.
• Butter or olive oil.
• 100 gr. of Manchego Cheese Montescusa Cured Old D.O.P. ‘La Mancha’.
• Bread crumbs.
• Eggs.
• Salt.

PREPARATION:

1. With all the ingredients prepared, we take a frying pan and heat it with a tablespoon of butter or olive oil.
2. Add the flour and stir, cooking it little by little. then the milk, without stirring. We will know that the cooking is perfect when the besamel reaches a thick texture.
3. The time comes for the main ingredient: our Manchego Cheese with Protected Appellation of Origin ‘La Mancha’. On this occasion, our Montescusa Cured Old. We cut some small dice and add it to the besamel. Once we remove it well, we let it rest and it reaches an ambient temperature.
4. Now, let’s go with our hands to the dough. Depending on the size you want to give the croquettes, we are giving it shape. Next, we pass them through beaten egg, and then through breadcrumbs.
5. To finish, with the pan filled with plenty of olive oil, we fry the croquettes. We recommend that you do it with the very hot oil so that they brown on the outside and are very juicy on the inside.

Manchego Cheese sandwich

Dinner time. Hungry, but without much desire to cook … well, we make a sandwich. Simple and fast recipe and also a very balanced dish. Today we offer you a sandwich with Serrano ham and Manchego Cheese with Protected Appellation of Origin ‘La Mancha’. Specifically, with our Semi-Cured Ariscado.

INGREDIENTS:

• 2 multi-grain sandwich breads.
• 100 gr. Serrano ham.
• 100 gr. of Manchego Ariscado Semi-Cured D.O.P. ‘La Mancha’.
• 1 ripe tomato.
• 1 jet of olive oil.
• Pinch of pepper.

PREPARATION:

1. First, we wash and we peel the tomato. Chop it into the mixer glass, with a few drops of olive oil and a pinch of pepper. We beat it until we have liquid.
2. Time to cut the Ariscado Semi-Cured cheese. Sliced, depending on the thickness you want. Now, cut the Serrano ham or choose the slices that we want if you have already bought it sliced.
3. We open the bread and we spread with the tomato that we have prepared before.
4. We place the slices of Serrano ham and the cheese slices, and close the sandwich.

Manchego Cheesecake

The best dessert, a good slice of cake. And if it is with our Manchego Cheese, even more. Cheesecake is a very good option for this time of year because it is a dessert that is eaten cold.

INGREDIENTS:

• 300 gr. of Manchego Montescusa Cured D.O.P. ‘La Mancha’.
• 6 eggs.
• Half a liter of liquid cream.
• 200 gr. of sugar.
• Water.

ELABORATION:

1. In a saucepan, add half the sugar and some water. It must be simmered, continuing to stir to prevent sticking. We have to get a liquid and golden caramel.
2. In a circular mold, we pour the caramel.
3. We grate 300 gr. of Manchego Cheese Montescusa Cured D.O. ‘La Mancha’.
4. Beat the eggs in a bowl with the rest of the sugar, and add the grated cheese and cream. Mix well and pour into the mold.
5. In the oven, previously preheated to 180 degrees, we put the cake in a bain-marie. Bake for about 35 minutes.
6. Remove from the oven and let cool to remove the cake from the mold.

Manchego Cheese bonbons on crackers

INGREDIENTS (for 15 bonbons):

• 50 gr. of Manchego Ariscado Cured D.O.P. ‘La Mancha’.
• 100 ml. milk.
• 25 ml. of liquid cream.
• 25 gr. of neutral gelatin (1 and a half sheets, approximately).
• A pinch of salt.
• Crackers to accompany.
• Pepper or tomato jam, of your choice.

ELABORATION:

1. We grate our Manchego Ariscado Cured Protected Appellation of Origin ‘La Mancha’.
2. We leave the gelatin in cold water for 5 minutes.
3. At the same time, we put the milk on the fire. At the time it boils, add our grated cheese. We will remove from the fire once the cheese has melted.
4. While still hot, we add the gelatin. When it has dissolved, add the cream and a pinch of salt. We stir well so that a homogeneous paste is created and the flavors are mixed.
5. In our molds (size and shape of your choice), we are distributing the mixture. We will let it cool in the refrigerator for about 24 hours.
6. Time to unmold it. We recommend that you put the bonbons in the freezer for a few minutes before doing so. Thus, it will last longer and it will be easier.
7. When serving, we place them on top of some crackers. We can accompany them with pepper or tomato jam.

That’s delicious and simple recipes! Surely they will make your mouth water. We will continue giving you ideas for your menu, where our cheeses will never be lacking. Because they are the best ingredient, the best food, which should always be on your table. Bon Appetit!