By heaven, I mean Manchego…. a Spanish cheese made in the region of La Mancha. Not just the regular sheep milk Manchego cheese, the raw sheep milk variety. Yeah, it’s a dollar more a pound, but totally worth it.
By little slice, I mean you need to cut it thin. Slicing it thin seems to enhance the subtle nutty, buttery flavors.
Pair it with a Marcona almond, and it goes to a whole new level. The flavors blend extremely well together, and are even enhanced. Both being produced in Spain, that would seem to make sense. If you haven’t had a Marcona almond, it’s nothing like the common California variety. It’s softer, sweeter, and has a slightly buttery flavor as well. They are packaged with a little salt and olive oil.
A little salami, a few olives and a nice Spanish tempranillo and you truly have an exceptional experience!