Undelicious Cheese Sampler #2: Don Bernardo Manchego

This is one of my all time favorite cheeses. It is readily available at many fine cheese stores and almost everyone I know who gives it a try really enjoys the rich nutty flavor profile. It is a sheeps milk cheese, which gives it a very distinctive flavor and full body richness that lingers in your mouth after you eat it. The rind has an interesting pattern as a result of the presses used in the cheese making. I find that the rind has a very good, yet different taste than the cheese and it is entirely edible at least with this brand (Others I believe have a thick rind that wouldn’t be pleasant to eat).

I have made burgers and sandwiches with Manchego, but I really prefer to enjoy it as part of a cheese tray. It would pair well with a lighter red wine and some olives, and Spanish tapas bar almonds (recipe follows)

Tapas Bar Almonds

To make these get about 1-2 cups depending on how much you want) of blanched almonds (they will not have the brown skin on them). Coat the bottom of a sauté pan with some quality olive oil. Add the almonds and heat, tossing occasionally until lightly browned. Drain the nuts on a paper towel, but do not completely pat them dry. Put in a bag or plastic container with a cover and add some smoked paprika and fine sea salt. Shake to coat and serve immediately. If the spice is not sticking to the almonds add a little olive oil and shake again. Taste them and adjust by adding more salt or smoked paprika.