Smoked Manchego with Rosemary
This Spanish Manchego cheese is flavored with a Mediterranean rosemary crust and gently cold smoked. The essential oils of rosemary combine with the characteristic sheep's milk flavor of Manchego to create an extraordinary flavor profile. An elegant cheese that impresses as an aperitif or tapas highlight.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesRub the Manchego with a slightly damp cloth to remove surface impurities. Mix all ingredients into a homogeneous paste and apply evenly to all sides of the cheese. Massage particularly well into the rough rind.
Drying
2-3 hoursLet the rubbed cheese dry on a wire rack at cool room temperature (15–18 °C). The surface should no longer feel sticky before it goes into the smoker.
Cold Smoking
6-8 hoursCool the smoker to below 18 °C and fill with olive wood chips. Place fresh rosemary sprigs on the embers. Smoke the Manchego for 6–8 hours, turning once. The cheese should take on a slightly golden color.
Resting and Serving
12-24 hoursWrap the smoked Manchego in parchment paper and let it rest in the refrigerator for 12–24 hours. Allow to acclimatize at room temperature for 30 minutes before serving. Slice thinly and serve with olives and quince jam.
Pro Tip
Place fresh rosemary sprigs directly on the smoking chips for a particularly intense herbal aroma. Olive wood chips provide a mild, fruity smoke that perfectly complements the sheep's milk character of the Manchego.
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