🔕 🔔

My Basket ()

All questions

A question about a recipe: Paprika-Scented Manchego Chorizo Puffs

Ddb48f80 2549 4d18 a445 dca17be3bdd8  zeppole

I have a question about the recipe "Paprika-Scented Manchego Chorizo Puffs" from Half-Buzzed Hostess. Do you have a recommendation of a younger manchego or one aged longer? I know a longer aged cheese is more flavorful, but it might not have enough moisture. What works best?

asked by neighome 3 months ago
1 answer 239 views
F16adcb5 e667 4c56 8d37 2984714c46e9  open uri20131025 3491 1e6gbf8
added 3 months ago

I think you will have a much easier time working with a younger Manchego or any of the mixed milk varieties (they have brand names like Campo de Montalban or Queso Iberico), anything older with a high proportion of cheese to flour will probably separate to some degree and leave more grease when baked.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.