Manchego 3-4 Month is a type of Spanish cheese made from sheep’s milk from the La Mancha region of Spain.
It is aged for 3 to 4 months, during which time it develops a yellow-white rind and a firm texture. Its flavour is nutty and slightly tangy.
Manchego 3-4 Month can be eaten on its own, as part of a cheese plate, or melted in dishes. It can also be grated over salads, pastas, and other dishes.
Some of the best recipes using Manchego 3-4 Month in Australia include Manchego cheese and leek tart, Manchego macaroni and cheese, and Manchego and mushroom risotto.
How to store Manchego Cheese?
Manchego 3-4 Month should be stored in the refrigerator, wrapped in wax paper, parchment, or foil.
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