Spanish · Main · Easy
Manchego Cheese Plate
Spain's famous sheep's milk cheese with membrillo, marcona almonds, and honey. Simple, elegant, and always a crowd pleaser.
The whole recipe in 60 seconds
Manchego Cheese Plate, in 5 ideas
- Manchego's zigzag rind comes from the traditional esparto grass molds
- Quince paste and manchego is Spain's most classic pairing
- Aged 6 months (semicurado) is the sweet spot for flavor and price
- Marcona almonds are sweeter and softer than regular almonds
- This plate needs no cooking but always looks impressive
What you need
Ingredients
- 8 oz manchego cheese, aged 6 months
- 4 oz membrillo (quince paste)
- 1/2 cup marcona almonds
- 2 tbsp honey
- Crackers or bread
- Fresh figs (optional)
How to make it
Directions
- Bring the manchego to room temperature 30 minutes before serving.
- Cut into wedges or triangles.
- Arrange on a board with membrillo, almonds, and honey.
- Add crackers, bread, and figs if using.
- Drizzle honey over the cheese just before serving.
Money saver. Buy the whole wedge and cut it yourself; pre cut cheese dries out faster and costs more per ounce.