Manchego Cheese
Dairy$9.80 / 200gEstimated price, not quoted against a specific store.Approximate price based on Australian supermarkets.
Manchego Cheese - an ingredient used in Mexican recipes (dairy). See the recipes that use this ingredient below.
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How it's used in Mexican cooking
Manchego Cheese, part of the dairy section of the Mexican pantry, appears in 10 recipes in our collection, including Swiss-Style Enchiladas, Quince Paste with Cheese and Stuffed Chayote Squash. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with - the most reliable guide to how it is actually used in Mexican cooking.
Recipes using manchego cheese
Swiss-Style Enchiladas
Quince Paste with Cheese
Stuffed Chayote Squash
Marquesitas
Queso Relleno (Stuffed Edam Cheese)
Papas con Rajas (Potatoes with Roasted Poblano Strips)
Queso Napolitano Yucateco (Yucatecan Cheese Flan)
Melted Manchego Cheese with Chorizo (Queso Fundido)
Rice with Poblano Strips and Cream
Ostiones en su Concha Gratinados (Gratinated Oysters in Shell)
Storage and substitutes
How to store it
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
Substitutes
Common stand-ins outside Mexico: Oaxaca cheese is closest to fresh mozzarella, cotija to aged feta or Parmesan, and queso fresco to a mild white cheese. Not identical, but they work in most recipes.
Frequently asked questions
How many recipes use Manchego Cheese?
Manchego Cheese is used in 10 recipes in our collection, such as Swiss-Style Enchiladas and Quince Paste with Cheese. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Manchego Cheese in Australia?
Look for Manchego Cheese at Mexican and Latin American grocers in Australia, or at Asian grocers, which carry many of the same dried chillies and spices.
How should Manchego Cheese be stored?
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.