Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

Marinated Manchego 002-1

Manchego Marinated in Olive Oil & Herbs

Source: Fine Cooking No. 81 (p. 78)

Manchego is a wonderful Spanish cheese made from sheep’s milk. Eat it plain, or marinated in olive oil and herbs, as it is here.

According to Fine Cooking, the cheese should be eaten within 3 days. The olive oil can be kept up to 10 days for sauteing and cooking.

Serves eight.


  • 1 cup extra-virgin olive oil; more if needed
  • 3 large sprigs thyme
  • 2 4-inch sprigs rosemary
  • 1 small dried red chile, cut in half or thirds
  • 8 oz. manchego cheese (more aged is better), rind cut off, cut into 1/2- 3/4-inch cubes

Combine olive oil, thyme, rosemary, and chile in a small saucepan over medium heat until the oil is hot and shimmery, about 2 minutes. Remove from heat and allow to cool to room temperature.

Marinated Manchego 001-1

Put manchego in aanother bowl (I used my serving bowl). Pour olive oil mixture on top. (If necessary, add more oil to cover.) Cover and refrigerate for at least 4 hours. A few hours before serving, remove dish from fridge and allow the cheese and olive oil to come to room temperature.

To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.

Print Friendly, PDF & Email

Leave a Reply

Amazon Associates

I buy lots of my books and cooking supplies directly from Amazon nowadays. You can shop my favorite books and kitchen supplies directly through the Books n’ Cooks Amazon shop (<- link) or through affiliate links on relevant blog posts. Books n' Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Sunday Supper Movement