‘Quesos Lominchar’ in your Kitchen: the best recipes with Manchego Cheese (Vol.2)

The rind of Manchego cheese
7 August, 2020
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‘Quesos Lominchar’ in your Kitchen: the best recipes with Manchego Cheese (Vol.2)

We open new pages of our recipe book. As always, our Manchego Cheeses are the stars of these delicious proposals to make at home. Prepare stockpile of our main ingredient and “hands to the dough”.

Tapa of Manchego Cheese with tomato, anchovies and Modena vinegar reduction

We open our mouths with this easy and delicious tapa. In addition, you can prepare in advance. Our Manchego Cheese, the tomatoes from our land, the anchovies and the bread make a unique and unrepeatable symbiosis. Sure you will repeat.

INGREDIENTS (for 4 persons):

  • 4 bread slices.
  • 8 anchovies.
  • 2 eggs.
  • 2 tomatoes.
  • 250 gr. Manchego Cheese D.O.P ‘La Mancha’ Ariscado Semicured.
  • 100 gr. of sugar.
  • 200 ml. of Modena vinegar.
Tapa of Manchego Cheese with tomato, anchovies and Modena vinegar reduction


  1. We start by cooking the eggs. Place them in a saucepan with water for 10 minutes. After this time, cool them, peel and cut them into slices.
  2. For the reduction, add the sugar to the Modena vinegar. Let it reduce until the skip thickens.
  3. Now, turn to the bread. You can toast or bake it. Its ideal point is to be well browned.
  4. In a bowl, grate the tomatoes. At the same time, cut the Manchego Cheese into triangles.
  5. Time to prepare the tapa. Spread the tomato on the bread. Place on top two anchovies, two portions Manchego Cheese D.O.P ‘La Mancha’ Ariscado Semicured and two pieces of boiled egg. To suit everyone, bathe with the Modena vinegar reduction.

Manchego Cheese Cream

A Manchego Cheese cream is ideal for a first course. Light and delicious, with a unique aroma.

INGREDIENTS (for 4 servings):

  • 1 wedge of Manchego Cheese D.O.P. ‘La Mancha’ Montescusa Semicured.
  • 100 gr. stale bread crumbs.
  • 3 egg yolks.
  • 500 ml. chicken broth.
  • 8 strands of saffron and 1 clove.
  • 1 tablespoon honey.
  • 1 slice of cured ham.
Manchego Cheese Cream.


  1. First of all, we grate our Manchego Cheese D.O.P. ‘La Mancha’ Montescusa Semicured and we put it in a pot. Remember to reserve a part to make a decorative tile.
  2. Add three egg yolks, the tablespoon of honey and half the broth. Mix well until it forms a homogeneous texture.
  3. In addition, in a mortar crush the saffron and cloves, and mix with a little broth. Incorporate it with the rest while stirring.
  4. Add the rest of the broth and the breadcrumbs, stirring well, for 10 minutes. Wait for it to thicken well.
  5. Time for the Manchego Cheese tile. Brown the grated cheese that we have reserved in a non-stick pan. Flip and let it brown on the other side.
  6. For the crispy ham, place the slice of cured ham on a plate and place in the microwave for approximately 1 minute. Let it cool down.
  7. Crush the cream and heat briefly. Add the crispy ham and the cheese tile.

Tenderloin “little books” with Manchego Cheese and turkey

The main course on our menu literally melts in your mouth. The Manchego Cheese together with the pork loin complement each other perfectly in this course.

INGREDIENTS (for 6 persons):

  • 6 pieces (600 gr. aprox. each one) pork tenderloin cut into thin slices.
  • 12 pieces-slices of Manchego Cheese D.O.P. ‘La Mancha’ Montescusa Old Cured.
  • 6 slices of cold turkey ham.
  • 1/2 liter Extra Virgin Olive Oil.
  • 2 cloves garlic.
  • Breadcrumbs.
  • 1 egg to beat.
Tenderloin “little books” with Manchego Cheese and turkey


  1. We take two slices of pork loin to form an “open book”. In the middle, we place some slices of Manchego Cheese D.O.P. ‘La Mancha’ Montescusa Old Cured and half a slice of turkey.
  2. Close the “little book”, folding it well. Then, pass it through beaten egg and breadcrumbs.
  3. To give the oil a flavored touch, add two garlic cloves and remove them before they burn.
  4. Place the “little books” in the oil, over medium heat until golden brown. Flip every two to three minutes.
  5. Remove them from the oil and let them drain on absorbent paper. And, ready!
  6. As a special touch, serve it with a tomato from our land, with oil and salt.

Manchego Cheese Flan

Turn for dessert. Today, a delicious and refreshing Manchego Cheese flan. The salty touch of the cheese and the sweetness of the flan is a surprising and delicious combination.

INGREDIENTS (for 6 persons):

  • 250 gr. Manchego Cheese D.O.P. ‘La Mancha’ Ariscado Cured.
  • 4 eggs.
  • 1/2 liter of milk.
  • 100 gr. of sugar.

For the caramel:

  • 100 gr. of sugar.
  • 4 tablespoons of water plus 30-40 ml. of hot water.
  • 1 dessert spoon of lemon juice.
Manchego Cheese Flan


  1. To start, we prepare the caramel. Add the sugar, water, and lemon juice. Heat and stir constantly so it doesn’t stick. When it thickens and takes on its color, remove from heat. And before it cools down, spread it out in the molds.
  2. Grate the Manchego Cheese D.O.P. ‘La Mancha’ Ariscado Cured. You can do it by hand or in the mincer.
  3. In the blender, add the grated cheese, eggs, milk, and sugar. Beat well until you get a homogeneous mixture.
  4. Pour the mixture into the molds.
  5. On a tray, bake in a bain-marie at 180-200 ºC for 40 minutes. See if they are curdling so you can remove them from the oven.
  6. Once tempered, you can cool them in the fridge. Ready to enjoy them!

Our cheeses mustn’t be lacking in your home! As the main ingredient or simply to consume directly. We have left you some easy, simple and quick ideas to spend time at home. Manchego Cheese is the best food, which should always be on your table. Bon Appetit!

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