Marinated Manchego

For New Year’s Eve, I brought marinated Manchego to a party which paired perfectly with homemade sourdough bread. I adapted an Epicurious recipe by gently frying only the whole garlic cloves, then removing the pan from the heat and letting the herbs and orange peel steep in the hot oil as it cooled. This prevents from orange peels from becoming bitter and adds wonderful depth of flavor.

I also added pickled biquinho peppers from my summer garden. While their slightly soapy flavor can be hard to pair, they work beautifully here, adding brightness, color, and complexity.

The result was greater than the sum of its parts. Although I’m not usually a fan of Manchego, the marinade mellows and transforms it into something truly delicious.

Ingredients

• 1/2 to 1 lb Manchego cheese, cut into 1/4 or 1/3” thin slices

• 2 cups extra virgin olive oil

• 2 heads garlic, cloves peeled and left whole

• 1 small orange, peels removed and saved, then thinly sliced

• 1-2 big sprigs of fresh rosemary

• 2-3 Tbsp pickled biquinto peppers

• 4-5 thin slices of peeled fresh ginger

• Kosher salt, to taste

• Crusty bread or sourdough, for serving

Instructions

1. Heat the oil: In a small saucepan, gently heat extra virgin olive oil over low to medium heat. Add the garlic cloves and cook slowly until just lightly golden, about 15 minutes.

2. Steep aromatics: Remove from heat. Add the rosemary springs, orange peel and orange slices to the hot oil and let steep as it cools.

3. Assemble: Place the Manchego cubes in a bowl or jar. Pour the cooled oil, garlic, herbs, and orange over the cheese. Season lightly with salt.

4. Marinate: Cover and refrigerate at least 12 hours (or up to 3 days), stirring once if possible.

5. Serve: Bring to room temperature before serving with bread.

   Note: Freeze unfinished marinated cheese after about 1 week in fridge (garlic can be iffy if stored in fridge too long)