Don’t eat the rind—it’s inedible— but inside you’ll discover an ivory-colored interior with several small holes that’s a real treat. Next, everything gets covered in plenty of chicken stock and simmers until the potatoes are cooked, about 10 minutes or so. FOR THE SOUP. At home, I usually like to keep things relatively healthy, so I thought the perfect compromise would be a little bit lighter take on the classic – with a Spanish twist. Most cheese lovers are pleasantly surprised at their first … Post whatever you want, just keep it seriously about eats, seriously. Due to its rich flavor, serve solo as a snack, pair it with bread, or serve with fruit for dessert. From there, it is decision to the consumer to eat the bark or not, always taking into account whether or not it can be done. Perhaps best of all, Manchego straddles the line between "basic" and "boutique" with ease, and so can be considered a truly democratic dairy product. Young wheels have a bit more chew and moisture to them, with a delicate, lactic sweetness. Gruyere's biggest claim to fame in the world of soup is the starring role it plays in French onion soup. Try it shaved over Cream of Vegetable Soup or for soups that include sausage. 601 High Road Leytonstone Add in cream, stir to combine. If you have any doubts with any variety, on the label they are required to indicate whether or not the rind is edible. In this way, the rind of a soft cheese is not the same as that of an old cheese. Good Manchego, the first ones that were coming, they are very easy to eat—they are not super salty, not super sweet, they have the sort of tanginess of the manchega milk. Cheese can add a lot of flavor to soup, whether it is used as a garnish or as a main ingredient. And, while sheep's-milk products are often pricey, the small wheels typically produced age relatively quickly, offsetting to some extent the cost of its expensive main ingredient. Add potatoes and another 1/2 teaspoon salt. By the end of the century, the resulting lack of political stability led the area's stock farmers to organize cooperatives, which in turn helped bring stronger identity and political and economic power to the region's agricultural inhabitants. This Creamy Roasted Red Pepper & Manchego Potato Soup is lightened up Spanish version of potatoes soup. The natural rind is usually treated with an anti-molding agent, and a thin wax coating is often added. Simply simmer the rind in broth for 15 minutes or more. Manchego's firm interior can range from white to pale yellow depending on age, with lots of tiny, lacy pores that exude butterfat at room temperature. For the best experience on our site, be sure to turn on Javascript in your browser. SAVE30, Manchego: A Gustatory Legend from the Spanish Heartland. Add olive oil to a large soup or stock pot. Despaña sells a sweet and nutty 12-month raw-milk version from Los Carpinteros, and the Rogers Collection brings in Dolores Palomares Pasamontes's spectacular unpasteurized, unwaxed wheels, available at Bklyn Larder. For its part, we must not forget that the rind is, above all, the part of the cheese that protects it from the outside. Did you like it? In addition, it is important that when cutting and serving the cheese, it is done keeping the corresponding part of rind. The rind from Parmigiano-Reggiano can also be added to soup for extra flavor. I'm as guilty as the next snob. Combine remaining ingredients in a small bowl, season to taste and spread over untoasted sides of bread. The true Spanish Manchego cheese is made with sheep’s milk and usually has a wax rind that you trim off. Add peppers and smoked paprika. Thanks to it, among other things, we can distinguish and know what cure each variety of cheese has. The rind from Parmigiano-Reggiano can also be added to soup for extra flavor. And thanks to it we can distinguish it and differentiate it from other types of cheeses. Not surprisingly, Spain's most famous cheese enjoys not only a rich taste, but a rich history that can be traced back to ancient times. If the rind hasn’t completely dissolved by the time you’re ready to serve, you can either remove the remaining rind altogether or use your spoon to break it into small, chewy pieces. Todos los derechos reservados. Rubbing wheels of cheese in olive oil is a classic method for locking in moisture, and fantastically fragrant rosemary grows in the area where these wheels are produced, making the herb as reflective of the terroir as the cheese itself. It is best in the hot summer of Spain, when the heat of the day encourages you to want a light, refreshing meal.".