Spanish Flatbread with Manchego Cheese, Mushrooms & Dates Recipe (2024)

FAQs

What is special about Manchego cheese? ›

It has an intense, zesty taste and a crumbly texture that's rich, full and slightly salty at the finish. Even its aroma has been described as special, suggesting roast lamb to some. Manchego is marketed at various stages of maturity from "cured" at 13 weeks to "aged" at more than three months.

Notably, Manchego cheese is rarely used as a cooking ingredient in a lot of dishes since it's not a good melting cheese due to the sheep milk's relatively high protein and butter fat content. But Manchego Viejo is a good grating cheese and is often added as a topping to more complex dishes like salads and pasta.

Pan de cañada ("drovers' road bread" in Spanish), or simply cañada, is a variety of torta (flatbread) typical from the center and south of Aragon, in north Spain.

Fig Jam and Sharp Blue Cheese, Grana Cheese, or Manchego Viejo. Figs are one of the most versatile fruits when it comes to cheese. They go well with most of them, aside from the very mild and mellow.

Manchego pairs well with figs, crusty bread, fig spread, almonds, green olives, and prosciutto. ENGLISH FARMHOUSE or IRISH CHEDDAR. A semi-firm, fresh cheese with rich flavor. Pairs nicely with honey, apricots, dates, apples, grapes, and candied nuts.

It contains a high proportion of proteins, which makes it even richer in these elements than meat. Manchego cheese also contains important vitamins such as A, D and E, which are essential for metabolic processes such as growth, tissue preservation and calcium absorption.

Whole cheese may be kept perfectly for several months in the refrigerator, between 5 ºC and 10 ºC and 85-90% humidity, as long as it is covered by wax or wax paper. It is recommended to turn the cheese over every 8 or 10 days.

Manchego cheese is a Protected Denomination of Origin (PDO) from the Spanish region La Mancha. Manchego PDO is very restrictive and, as a result, manchego cheese can only be made from registered sheep's milk from La Mancha region.

Uses. One of the most traditional uses of Manchego is in Spanish tapas, where it is often paired with Serrano ham, marinated olives and bread. Manchego can be enjoyed as is, or paired with sun-dried tomatoes, olives or figs, as well as nuts like almonds, hazelnuts and walnuts.

Manchego cheese originally comes from Spain, but has made its way into Mexican cuisine. The difference in the Mexican style Manchego is that it is made with cow's milk instead of sheep's milk. Our Manchego cheese has a thick and creamy texture with a mild, nutty flavor.

What is the difference between lavash and flatbread? ›

What's the difference between lavash and flatbread? Flatbread is usually crispy whereas lavash is softer and can easily be folded. Lavash is also thinner than flatbread and is usually shaped into a circle.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).

One of the main differences is the thickness of the bread. Flatbread is typically thinner than normal bread, which means it has a lower calorie count per serving. However, this can vary depending on the recipe and ingredients used.

Honey with a nuttier flavor, like chestnut or buckwheat honey, pairs wonderfully with aged cheeses. Président Don Bernardo® Manchego would be a good fit. And with firmer cheese, honey can be drizzled right on top – no cracker necessary. Honey dippers work well for drizzling, but feel free to get creative.

Toss the cheddar and manchego together in a small bowl, combining the cheeses well. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both bread slices and spread sundried tomato pesto on the inside of each.

Nope! Unlike many cheeses, the rind of Manchego is not edible. These days, a lot of Manchego has an inedible rind that uses plasti coat to seal it during the maturation process. While plasti-coat isn't harmful, it's not digestible either.

In the mouth, the NAVARRO Manchego Cheese can be perceived soft, smooth, dense and velvety. It is characterized for being a cheese very easy to handle, since it can be sliced and grated at low temperature. It melts very well without getting toasted, so if it gets to brown or gratin it will get a uniform color.