Simple Marinated Manchego Cheese

Marinated Manchego Cheese: Elevate Your Cheese Platter with Flavorful Finesse

There’s something undeniably magical about marinated manchego cheese. It’s a very simple recipe to prepare, has a rich flavor profile, and effortlessly elevates any meal or snack. I even had a neighbor text me that she made this recipe for a Kentucky Derby party, and it was a hit!

And while I could go on and on about my love for this dish, today, I want to shine a spotlight on one particular topic: reducing food waste. This recipe uses leftover sun-dried tomato oil that usually gets tossed once the actual tomatoes are used in dishes like pasta salad or pizza. I always feel terrible throwing it out, knowing that it’s packed with flavor and so much potential. Therefore, I started exploring ways to use the reserved oil, and this is one of my favorite discoveries.

A Brief Introduction to Manchego Cheese

For those who aren’t acquainted, Manchego is a Spanish cheese made from sheep’s milk. It hails from the La Mancha region of Spain, hence the name. With its distinctively nutty and buttery flavor, Manchego has rightfully earned its place as a staple in cheese lovers’ hearts and charcuterie boards around the globe. Its texture is semi-hard, and through aging, the flavors become bold and sharp.

For this recipe, I opted for a fresher, less cured, or aged manchego. A more aged manchego is crumblier, and I want the cheese to hold its shape while it marinates. If your local store has a cheesemonger, they can help with selecting the right cheese. For example, I talked with a cheese clerk at Kroger who helped me locate the manchego and select an affordable wedge that met my needs for this particular recipe.

Why Marinated Manchego?

Now, let’s talk about why I’m particularly smitten with marinated Manchego. You see, while Manchego shines on its own, marinating it takes its flavor game to a whole new level. Plus, this recipe calls for only 5 ingredients!

The Marinade Magic

To create this tantalizing treat, we start with a simple yet vibrant marinade. I like repurposing the leftover oil from a jar of sun-dried tomatoes for this task. That oil infuses the tomatoes’ intense, concentrated flavor, adding a delightful depth to our marinade. Most brands also infuse their tomatoes with garlic, seasonings, and herbs.

Tip: Check the ingredient list on your jar of sun-dried tomatoes to see which flavors you can expect to taste.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

• 1/2 pound of Manchego cheese – rind removed, cubed, or sliced into bite-sized pieces.
• 1/3 cup of reserved sun-dried tomato oil
• 4-5 sprigs of fresh thyme – leaves removed from stems
• 1 teaspoon of orange zest
• Salt and pepper – to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: DICE THE CHEESE

First, slice your Manchego cheese into bite-sized pieces. This allows the marinade to permeate every nook and cranny, ensuring each bite is bursting with flavor.

STEP 2: MAKE THE MARINADE

Next, combine the sun-dried tomato oil with freshly grated orange zest and fragrant fresh thyme in a bowl. The citrusy brightness of the orange zest and the earthy aroma of the thyme complement the richness of the cheese beautifully.

Tip: Personalize this recipe by incorporating your favorite herbs instead of the thyme.

Tip: Shake up the marinade ingredients in the jar to save on dishes.

STEP 3: MARINATE THE CHEESE and SERVE

Now, gently toss the sliced Manchego in the marinade until each piece is coated with this flavorful dressing. Cover the bowl and let it work its magic in the fridge for at least an hour, though I find that letting it marinate overnight truly intensifies the flavors.

VIDEO

Here’s a short video to see the recipe steps in action.

Serving suggestions for Marinated Manchego Cheese

• Serve as part of a charcuterie board or appetizer platter
• Toss in fresh leafy greens for a simple salad
• Toss in pasta dishes for added flavor
• Paired with crackers for an easy snack

Cheese Substitutes for Marinated Manchego Cheese

If you find yourself unable to find manchego in your local grocery store, you’ll want to opt for a cheese with a similar texture. Here are some other cheeses to consider for this recipe:

• Aged Pecorino-Romano: According to Chef’s Pencil, this is the closest non-Spanish cheese to manchego.
• Parmigiano-Reggiano: Very similar in firmness, sharpness, and salty profile.
• Castellano: A Spanish cheese with a firm texture.
• Asiago: Accessible in many American groceries. It’s semi-aged and also has a firm texture.

All in All

Overall, this is a wonderfully simple appetizer to make for yourself or guests. Marinating cubes of manchego (or similar cheese) is effortless, all while delivering an elevated tasting experience. I’m pleased with finding a new way to stretch the leftover sun-dried tomato oil.

If you’re interested in another pleasing cheese dish, check out my recipe for homemade Pimento Cheese. It’s a Southern staple, that I make very often.

Marinated Manchego Cheese

5 from 5 votes

Print Recipe Pin Recipe

Course Appetizer, Snack

Servings 6

Ingredients

  

• 1/2 pound of Manchego cheese – rind removed cubed, or sliced into bite-sized pieces.
• 1/3 cup of reserved sun-dried tomato oil
• 4-5 sprigs of fresh thyme – leaves removed from stems
• 1 teaspoon of orange zest
• Salt and pepper – to taste

Instructions

 

• Dice your Manchego cheese into bite-sized pieces.
• Next, combine the sun-dried tomato oil with freshly grated orange zest and fragrant fresh thyme in a jar or whisk in a bowl.
• Now, gently toss the sliced Manchego in the marinade until each piece is coated with this flavorful dressing. Cover the bowl and refrigerate for at least an hour. Preferably overnight for a more intense infusion.

Notes

Tip: Personalize this recipe by incorporating your favorite herbs instead of the thyme.

Tip: Shake up the marinade ingredients in the jar to save on dishes.

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