Manchego cheese

Young Manchego is mild, buttery and slightly tangy; as it matures, it becomes firmer and its flavour grows sharper and more savoury. The label may describe it as semi-cured, cured or extra-cured.

It is best to cut it off: Manchego rind may be coated with wax or other treatments and is usually tough. The cheese beneath it is the part to enjoy.

Wrap it in cheese paper or baking paper, then keep it in a sealed container in the fridge so it does not dry out or take on other smells. Bring it towards room temperature before serving for a fuller flavour.

Yes. Grate it over a tortilla española, roasted vegetables or pasta, or melt it into a toastie. It browns quickly under a grill, so add it near the end and watch it closely.

Serve it with quince paste, crusty bread and olives for a classic Spanish-style cheese board. Almonds, pears and a little honey also suit its savoury, nutty flavour.

For a similar firm, savoury cheese, try Pecorino or another aged sheep’s-milk cheese. Pecorino is often saltier, so use a little less when grating it into a dish.

Manchego takes its name from La Mancha in Spain and is made from the milk of Manchega sheep. It is a firm cheese, traditionally pressed into moulds marked with a distinctive zigzag pattern.