This recipe is one of those great ones you will not find anywhere else in the net. This was developed by a dear chef friend of us who decided to give an extra twist to Spanish machego cheese. Smoking a cheese? What have you been smoking? Even though it sounds a bit weird the smoky aroma in the cheese hits the spot. Served with blueberry sauce – more like a jelly – this is The Desert for any meal!
Ingredients for Blueberry Sauce
- A litre of blueberries (5 cups) – arándanos
- 0,5 dl (1/4 cup) of water – agua
- 0,5 dl (1/4 cup) of apple vinegar – vinagre de manzana
- 2 dl of sugar (1 cup) – azucar
- a sprig of vanilla – ramita de vainilla
- 1 star anis grounded – anís estrellado
- 3 cloves grounded – clavos
- 1 small chili – pimiento picante pequeño
Put all ingredients in a sauce pan on high heat and bring to boil. Mix well. Let it simmer on low heat for about half an hour. Remove the vanilla sprig and let it rest for about an hour before serving. You can do a larger batch at once, if you wish. The sauce stays good for two months, if you keep it refrigerated.
Smoking Manchego and Walnuts
Put a generous amount of wood in the smoker to generate a nice thick smoke in medium high heat. Cover the smoker’s grid with aluminium foil, because the manchego melts slightly during smoking (see the pictures below). Place a handful of walnuts on the foil as well. They give a nice crunch! Smoke for about 10 minutes so that the cheese just begins to melt. Let it rest and cool for awhile, cut in slices and serve with blueberry sauce, smoked walnuts and a glass of nice red wine (from Ribera del Duero area from Spain, if I may suggest).