"Manchego is arguably Spain's most famous cheese. A semi-hard, PDO-status sheep's milk cheese, it's named after the country's La Mancha region, known for its rich history of sheep husbandry. Spanish Manchego is strong on the palate, with a dimensional flavor profile characterized by the interplay of nuttiness and tang, and a subtle yet unmistakable touch of sweetness. In stores, it's visually identifiable by the herringbone pattern on its rind."
"For more Spanish culinary flair, dress your Manchego burger with Catalonian romesco, a roasted red pepper pesto made with garlic, almonds, sherry, paprika, and oregano. Bonus points if you double up on the meat with a slice of savory Spanish ham. Costco sells a wickedly affordable jamón Ibérico, a go-to shopping list item for chef José Andrés. To add a kick of spice and make your burger even more mouthwatering, try melting Manchego over a Spanish chorizo burger."
Manchego is a semi-hard, PDO-status sheep's milk cheese from Spain's La Mancha region, known for sheep husbandry and a herringbone rind. The cheese offers nutty, tangy, and subtly sweet flavors with a dimensional palate. Aging ranges from weeks to years; younger, higher-moisture semi-curado (three weeks to three months) yields a firm-yet-buttery texture and superior melt for burgers. Manchego pairs well with Catalonian romesco (roasted red pepper pesto with garlic, almonds, sherry, paprika, and oregano), jamón Ibérico, Spanish chorizo, and bright toppings like pickled red onion, heirloom tomato, and peppery arugula to elevate burger flavor without extra prep.
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