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Everything You Need To Know About Manchego Cheese

You may have heard of manchego cheese, but if you’ve never tried this mature and great tasting Spanish cheese you’re in for a real treat.

Manchego cheese is made in the La Mancha region of Spain, using sheep’s milk. To be branded official manchego cheese, it needs to have aged for between 60 days and two years.

But it’s not enough to simply have produced the cheese in this part of Spain, the milk has to come from manchega sheep too. As you can see, there are a range of criteria that cheese makers have to meet, which is why it’s important to ensure you buy the real deal and not an imitation that won’t meet the same quality standards.

It’s worth noting that there is a cheese produced in Mexico using cow’s milk, called queso tipo manchego – which means manchego-type cheese – although due to the very different ingredients used it doesn’t bear much resemblance to the official Spanish version.

Spanish manchego cheese also needs to be pressed into a cylindrical mould and the finished cheese can’t be more than 12cm high or 22cm in diameter.

We think manchego is delicious, with a delicate flavour that’s not overpowering, but we’d recommend that you try it for yourself.

Over in the US, they just celebrated National Grilled Cheese Day on 12th April and we think this is a great excuse to sample imported cheeses – like manchego – that you may not have tried before.

Today even suggested that you make grilled cheese on toast with manchego (and maybe throw in some chorizo too) for a Spanish twist on this classic snack.