Manchego is a firm sheep's milk cheese. It has a wonderful grassy flavor and nutty undertones. It is salty, smooth, and occasionally sharp, with a bit of acidity. We can shave, slice, crumble, zest and even melt the cheese. When we drop it into liquid nitrogen it freezes to a temperature cold enough for it to shatter into pieces. We take these shattered pieces and put them into a blender and pulverize them into an extremely fine powder. We store the powdered Manchego in the freezer. Thus we are able to serve spoonfuls of the cheese as an accompaniment. We can dust it over noodles. By changing the form and texture of the cheese its use and applications grow. The key is connecting the ingredient with exciting new ideas.