Cantabrian Anchovies and Manchego cheese

Manchego is a PDO pecorino cheese produced in the Castilla La Macha region, from which it takes its name. It stands out for its compactness, soft taste and elegance of its aroma.

The Manchego cheese

Coming from the La Mancha region, Manchego cheese is one of the most famous Spanish gastronomic treasures. Made with sheep’s milk and aged for several weeks or even months, this cheese stands out for its compact texture and rich and slightly spicy taste. The Manchego can vary in maturity, offering nuances of taste that perfectly adapt to different culinary combinations.

The perfect match

The encounter between Cantabrian anchovy and Manchego cheese creates a symphony of flavors that will delight the palates of lovers of refined food. The salty delicacy of anchovies blends harmoniously with the richness and robust character of Manchego cheese. The addition of high quality olive oil further amplifies the complexity of this union, creating a dish that stands out for its simplicity and elegance.

Cooking tips

To better enjoy this combination, it is advisable to place the anchovies of the Cantabrico on a lightly toasted crouton, accompanied by thin slices of Manchego cheese. A drizzle of extra virgin olive oil and a splash of black pepper complete this gastronomic delicacy. 

Don’t know which wine to pair? Read our wine articles: Fino and Albariño Wine

The combination of Manchego and Cantabrian anchovy is destined to win the palates of food lovers from all over the world, offering an experience that celebrates the richness of the Spanish culinary tradition.

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