The king of Spanish cheese, Manchego features that iconic zesty, sharp sheep’s milk depth that increases the more it is aged. Pairing it with either a date or fig medallion is ideal.
Take the cheese out of fridge and bring to just under room temperature, still wrapped, before slicing. This will bring out the best flavour of the cheese and prevent it from sweating.
Slice fig or date paste logs into thin medallions. Top with thin slices of Manchego cheese.
Makes 8 tapas.
Preparation: Christine Cushing