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The Delicacies Department


Manchego Cheese

In Spain, the most famous and most popular cheeses have been matured and are, therefore, of a quite solid consistency, which is why the most common way of presenting cheese at a meal or at a party is as follows. In the south of Spain this should be considered as a tapa and in many European countries as an aperitif or a starter.

You buy a wedge of cheese, this is a portion of a round cheese and the wedge can weigh anything from 200 to 800 grams.

First you turn the cheese on its side and you cut off the crust from the top and the bottom. Then you place the cheese in its original position and you cut off the side crust. Now we have a thick crustless wedge. Again we place it on its side with the point of the triangle in the air and from top to bottom vertically with a sharp knife you cut triangles of the appropriate thickness, and then if you like you can use the triangles to decorate a serving plate.

Now you are ready to taste it with bread or breadsticks and a good glass of any of the magnificent Spanish wines available or the drink of your choice.

Here is another recipe with Manchego cheese, you may like to try.


4 cups shucked fresh fava beans 
1/4 cup fresh lemon juice 
2 tablespoons minced garlic 
1/4 cup olive oil 
Salt and freshly ground black pepper 
1/4 pound Manchego cheese, shaved thinly 
2 tablespoons finely chopped parsley 

Fill a bowl with ice and water. Bring a large pot of salted water to a boil . Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and mix until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

Bar with lemons and strawberries.

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