So, I went to Costco and I usually pick up the pecorino romano. However on a fated day, I found this quarter cut wheel of Curado Manchego. I know my PecorinoRom is sheeps milk cheese, and this is too, but I've never had Manchego before. What is a good application for this? Or should I age it for an extra 6 months to make it Viejo.
I looked at a few websites and none really says what is good to pair with other than wines.
>>7218212
It bothers me that Kirkland just kind of haphazardly slapped their logo on there and it runs over the nice red border.
Try making a grilled cheese. There's not a whole lot you can do with any particular cheese that differs from what you can do with some other cheese. Use it on burgers, or make burritos. Top an omelette with it.
>>7218236
>make a grilled cheese
I don't know what to say - hard cheeses don't really melt to make a decent sandwich. Have your ever fucking used a hard cheese on one? Otherwise I think you're taking out of your ass.
>>7218212
Manchego is probably my favourite cheese if it's good. Slice it up into triangles going vertically ~1cm thick, and have it with some toasted bread and a drizzle of olive oil.
It's got quite a strong flavour so not usually combined with anything in particular, but sometimes people put this sweet solidified jam-type thing on it called Membrillo. I don't like it personally, it's really sweet.
>>7218212
mince up some fresh tomato, basil, garlic, and olive oil, have both on crusty bread, with some cured ham if you can
>>7218212
goes well with cured/fried pork products, really good with apples and pears, especially with a bit of honey to offset the contrast between the cheese and fruit.
It's pretty bland desu
Manchego rules. Good for cheese/crackers with fruit, tomatoes, olives, etc. Young manchego melts ok, but is best just sliced. Aged ones can also be used for wherever you would use a firmer grating cheese (like parmesan or romano).
