@chscoastalcharcuterie: Manchego 101 🧀 When I'm working with a large wedge, I trim the rind off the long sides but leave the rind on the back of each slice. It keeps the integrity of the cheese, adds a little texture, and gives it that classic Manchego look. Then I cut it into small triangles — it just lays prettier on the board and makes for the perfect portion. Save this for your next cheese night. Or let us handle the slicing - www.chscoastalcharcuterie.com

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Friday 06 March 2026 01:29:50 GMT