Dairy

Manchego

Manchego is Spain’s emblematic hard sheep’s-milk cheese from La Mancha, made exclusively from milk of Manchega ewes. Cylindrical wheels carry the herringbone imprint of traditional esparto grass moulds on the sides and a wheat-ear pattern on the faces. The paste is compact and ivory to buttery yellow: fresco is mild and milky; semicurado and curado build caramel, almond, and grassy sheep notes; viejo is firm, tangy, and long. Slice for bocadillos with quince paste (membrillo), olive oil, and almonds, or cube onto boards with Rioja and dry sherry. PDO Manchego is never mixed-milk; age statements guide texture and intensity. Bring wedges off the fridge so the paste softens and the nutty sheep fat reads clearly on the palate.

Also known as: Manchego Curado