La Mancha cheese

Manchego is the best-known cheese from La Mancha: it is made from the milk of Manchega sheep and has a distinctive moulded rind. The names are often used interchangeably, though “La Mancha cheese” can also be used more loosely.

Wrap the cut face in cheese paper or waxed paper, then keep it in a sealed container in the fridge so it doesn’t dry out or take on other smells. Let a portion sit at room temperature for about 20–30 minutes before serving to bring out its aroma.

The rind is edible, but it can be tough and may have a stronger, drier flavour than the centre. For a milder bite, cut it away; don’t eat a rind that is mouldy or slimy in a way that is not typical of the cheese.

Serve it with quince paste, olives, crusty bread or a few almonds; its savoury, slightly tangy flavour also works with ripe pears. It is often served in thin wedges as part of a tapas spread.

Yes. Grate or shave it over vegetables, pasta or soup, or add thin slices to toast and bake until just melted; prolonged heating can make a firm sheep’s-milk cheese greasy, so use moderate heat.

A 30 g serving provides 8.6 g of protein. It is a compact, filling addition to a meal, but its rich flavour means a little can go a long way.