Manchego, the Mexican way

Its name goes back to the breed of sheep raised in La Mancha, Spain, but Mexican-style Manchego cheese is a spin-off of a Spanish classic that has a flavor and a history all its own. Spanish Manchego — the original — is made from sheep’s milk and aged to various stages. Its distinctive nutty flavor and texture have earned the Spanish version a place in tapas and charcuterie boards. Still, sheep-milk cheese can be an acquired taste, and there’s room in the kitchen for a New World alternative. While Mexican-style Manchego takes its inspiration and technique from its Spanish counterpart, it’s made from cow’s milk and offers a much different experience (especially when compared to Spanish Manchego Viejo, which is the aged version that’s tangy and intensely earthy). Mexican-style Manchego is milder and very versatile. 

Hoard’s Dairyman Farm Creamery’s Mexican-style Manchego rises above the typical versions; the rich, golden Guernsey milk used in its production; the buttery texture melts on the palate and delivers a nutty, tart, and sweet flavor profile. It’s an adaptable cheese that comes in handy for quick snacks and meals as well as more involved recipes. We especially like it melted — try it in flautas, tamales, and enchiladas. For an easy tapas-inspired appetizer that plays off its Spanishroots, spear cubed Mexican-style Manchego cheese with folded slices of serrano ham and olives on toothpicks and accompany with a classic Spanish rioja.