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.
FAVA BEAN SALAD WITH
LEMON AND MANCHEGO CHEESE
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.
Spain
