To make the Manchego cheese on crackers with strawberries & rosemary, derind a block of manchego cheese (aged at least 6 months) and cut into slices that are ¼ inch (.635 cm) thick, wash & pat dry about 8 strawberries and cut into ⅛ inch (.31 cm) thick slices, remove the needles from a stem of fresh rosemary and finely chop, to assemble, grab a cracker, add a slice of cheese on top, a couple slices of strawberry over the cheese, drizzle a kiss of extra virgin olive oil over the strawberries and sprinkle with the chopped rosemary

To make the melted Manchego montaditos with dates & rosemary, derind a block of manchego cheese (aged no more than 3 months) and cut into slices that are ⅛ inch (.31 cm) thick, then cut each slice in half, roughly chop about 8 pitted dates, remove the needles from a stem of fresh rosemary and finely chop, and cut 1 baguette into diagonal slices that are 1 inch (2.54 cm) thick, to assemble add 2 slices of cheese over each piece of baguette, then top off with the chopped dates and a sprinkle of the chopped rosemary, add the breads into a baking tray and into a preheated oven, bake + broil option 210 C - 425 F for about 5 minutes or until the cheese is melted, serve at once

To make the Manchego skewers with roasted peppers & olives, derind a block of manchego cheese (aged at least 6 months) and cut into squares that are a little over ½ inch by ½ inch (1.27 cm by 1.27 cm), grab 3 to 4 roasted red bell peppers and cut each one into 4 pieces, to assemble, roll a piece of the roasted pepper, pierce with a toothpick, then add in a pimento stuffed green Spanish olive and a square of cheese, once they are all done, sprinkle a kiss of dried thyme over the roasted peppers

To make the fried Manchego with panko breadcrumbs, derind a block of manchego cheese (aged no more than 3 months) and cut into slices that are ¼ inch (.635 cm) thick, add a ¼ cup all-pupose flour into a bowl, crack 1 egg into a seperate bowl, add in 1 tbsp milk and mix together until the egg is well beaten, on a 3rd seperate bowl add in 1 cup of panko breadcrumbs, season with 1 tsp garlic powder, ½ tsp dried thyme, ¼ tsp sea salt and ⅛ tsp black pepper, mix together, to coat each slice of cheese, first dust off in the flour, then into the egg wash and then into the panko breadcrumbs, making sure its evenly coated all around, heat a large fry pan with a medium heat and add in ½ cup sunflower oil, after 4 to 5 minutes and the oil is hot, add the coated slices of cheese into the pan, cook in batches to not overcrowd the pan, after 50 to 60 seconds flip to fry the other side, after another 50 to 60 seconds remove from the pan and transfer to a dish with paper towels, serve at once