I never thought that I would make a cookie made with cheese. But here we are. Manchego. It’s a sheep’s milk cheese that comes from the La Mancha region of Spain. I was more familiar with the La Mancha region of Spain from The Ingenious Gentleman Don Quixote of La Mancha. I don’t think I’ve ever read the whole novel (and even if I had, it would be many years ago), but I do know both Don Quixote and his squire snacked on it a lot. As I have now have, after the various attempts at recipe development for this flavor.

Manchego is a culinary staple in Spain, and is protected by a Protected Designation of Origin (PDO), much like champagne in France. The PDO in itself speaks to the cheese’s cultural importance. To get a PDO, there is a lengthy and detailed application process and assessment process, including review of evidence that the product is made entirely within a specific geographical area using traditional or historical methods, as well as a link between the quality of the product and its origin. So if it isn’t from La Mancha, it’s not manchego, and it’s not as good. That’s pretty nifty. 

I knew that manchego is paired famously with jamon serrano and membrillo. I just couldn’t make myself consider baking with meat. Maybe that day will come, but it is not today. But I also didn’t want to rely on membrillo when exploring cookie options. In the end, I discovered that they tanginess of lemon curd paired well with the mild nuttiness of the cheese. I went with a non-aged version of manchego as well, because the more aged it is, the more crumbly it becomes, and that’s just harder to work with.

These were a real crowd-pleaser. I hope you enjoy them as much as I do!