MANCHEGO EL TRIGAL CHEESE MIRABLEU CHEESE PIMENTINO CHEESE CAMPO DE MONTALBAN CHEESE GARROTXA CHEESE MARCONA ALMOND MIRABLEU CHEESE

MIXED SALAD WITH MANCHEGO EL TRIGAL CHEESE 1 large head lettuce 7 oz. Manchego El Trigal aged 6 months or 1 year 2 onions 2 cucumbers 6 tomatoes 3 hard boiled eggs parsley 1 pint mayonnaise Wash the lettuce and let drain. Arrange like a sun on a circular plate. Slice tomato and place on top of the lettuce to form a circle. Peel cucumbers, slice and place on top of the tomatoes. Cube Manchego El Trigal and place in the center of the plate as if it were the center of the sun. Cover with mayonnaise and diced onion. Garnish with chopped parley and the hard boiled eggs, cut in 4 pieces.

LAMB CHOPS & HAM WITH MANCHEGO EL TRIGAL CHEESE 6 lamb chops thin strips of Manchego El Trigal Cheese 6 thin strips Serrano ham or similar cup white wine 2 tbsp. Oil salt and pepper In a large pan add oil and then seasoned chops. Brown chops on both sides slowly. When done put them on a tray. Place a strip of ham and cheese on each chop and bake at 250. In the pan where the chops were browned, drain the oil and add the white wine. Scrape the sides and bottom well, add salt and pepper again and then reduce liquid for a few minutes. Once the cheese has melted on the chops, remove from oven and top with the reduction sauce from the pan.

PIMENTINO CHEESE RING WITH EGGPLANT & STEWED TOMATO Prep: 45 Min plus the time for stewing the tomatoes Cooking: 30 Min Serves 4: 1 kg eggplants (2 1/4 lb.) 2 cloves garlic 6 tbsp/4 fl oz oil 250 g Pimentino (9 oz.) 12 canned whole plum tomatoes 150 g sugar (5 oz) 9 tbsp/ 6 oz oil Salt, thyme Drain the tomatoes and place in a saucepan with the sugar, oil, salt and thyme. Simmer gently until any liquid has evaporated off and the tomatoes have become practically caramelized. Cut the eggplants in half and roast in the oven for 40 minutes. Scoop out the pulp and chop. Fry the chopped garlic in the oil then add the eggplant pulp. Place a ring on a baking tray. Inside it arrange the sliced stewed tomatoes, the eggplant pulp and the slices of cheese in alternate layers, finishing with a layer of cheese. Place in the oven for 15 minutes to brown, remove the ring and serve.

CAMPO DE MONTALBAN CHEESE BREAD Prep : 10 Minutes Cooking : 10 Minutes for a medium sized loaf Serves 8: 1 medium sized loaf of bread 200 g Campo de Montalban (6 oz) 40 g shelled walnuts (1 ½ oz) Choose a loaf with a high top. Cut a slice off of the top horizontally to serve as a lid. Empty out the center of the loaf using a sharp knife to make room for the slice of cheese (without the rind). Place a few walnuts inside and cover with the bread lid. Bake at 200° C (392°F) for 15 minutes or until properly heated through so that the cheese is melting. Serve immediately.

MARCONA ALMONDS SNAPS Prep: 1 Hour Cooking: 10 Minutes To make 1 kilo of snaps: 300 g flaked Marcona almonds (10 ½ oz) 250 g sugar (9 oz) 75 g flour(2 ½ oz) 250 g butter (9 oz) 5 whole eggs One small bag of vanilla- flavored sugar A pinch of salt Mix the flour with the sugar, vanilla- flavored sugar, Marcona almonds and salt. Beat the whole eggs until fluffy and gradually fold into the flour mixture, lifting as you mix to keep as much air as possible in. Melt the butter and add to the mixture. Place small mounds of the mixture on a baking tray and flatten with a fork that you must continuously dip in water. Place in the oven at 200° C (392° F) for 10 minutes. Remove, lift the snaps with a knife and place over the rolling pin. The snaps are cooked as soon as the outside edge changes color so it is important to spread them out evenly.

FRIED GARROTXA CHEESE WITH RED AND GREEN TOMATO JAMS Prep: 30 Minutes Cooking:30 Minutes plus the time for frying the cheese. Serves 4: 8 slices of Garrotxa cheese 2 eggs Bread crumbs Plenty of oil for frying Place the cheese in the freezer for 15 minutes. Jams: ½ kg red tomatoes (1 lb. 2 oz) ½ kg green tomatoes ( 1 lb. 2 oz) sugar lemon juice lemon rind cut into fine julienne strips. Jams: Make a cross-shaped cut in the tomatoes at the opposite end to the stem, blanch for 5 minutes in boiling water then peel. Cut in half, squeeze out the excess water (with the seeds) then weigh the pulp of the green and red tomatoes separately. Place in the blender to make two separate pulps. Cook each in a different pan with the same weight of sugar, a splash of lemon juice and very few fine strips of lemon rind. Simmer for about half an hour. The jams will be ready when a drop placed on a plate holds it's shape. Remove the slices of cheese from the freezer. Dip into beaten egg and bread crumbs and fry in hot oil until golden. Serve the freshly fried cheese with the cold jams and perhaps a salad.

ENDIVE FRISEE SALAD Frisee Lettuce Endive Fresh Beans Serrano Ham Mirableu Cheese Dice Serrano Ham and saute' in a pan until crisp. Mix Frisee and Endive lettuce, add your choice of beans, the crisped serrano ham and crumble Mirableu Sheep Cheese on top. (recipe compliments of Larry at Bolo)