Like so many Spanish foods (dry sherry, Marcona almonds), Manchego cheese is perfect for the cuisine because of its pronounced nuttiness. As with paprika, Button keeps at least two grades of Manchego on hand for different uses: a softer, less-cured version for melting and a harder, aged number for cheese plates or in salads. "Manchego aged for six months maximum or less would be perfect for melting on the canelones, which are the braised pork-chicken liver-beef rolls, but for appetizers and salads, I like a harder Reserva-type cheese. A year is the minimum as far as the age on that," she says. We recommend the Manchego's cheese from Murray's Cheese.