Welcome to EatWisconsin, the blog formerly known as Undelicious. This blog will focus on the food, the people, the history, and restaurants in the State of Wisconsin. Though we will focus primarily on the State of Wisconsin, there will be occasional forays into other Cities.

Wednesday, May 24, 2006

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.


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