Manchego Cheese

Wrap tightly in cheese paper or parchment paper, then place in a plastic bag or container. For cut pieces, aim to consume within a few weeks for best flavor.

Manchego is fantastic on a cheese board, especially when paired with quince paste (membrillo), nuts, or dried fruit.

Its firm texture makes it ideal for grating over pasta, salads, or soups.

Try it baked or grilled; it melts beautifully without becoming overly greasy.

Quince paste (membrillo)

Marcona almonds

Prosciutto

Spanish wines like Rioja or Albariño

Dry sherry

Storing it in the plastic wrap it often comes in, which can trap moisture and affect flavor.

Overcooking, which can make it tough.