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  • Made from pasteurized or unpasteurized sheep's milk

  • Country of origin: Spain

  • Region: La Mancha

  • Type: semi-soft

  • Texture: compact and firm

  • Colour: pale yellow

  • Flavour: mild, nutty, tangy

  • Aroma: mild

  • Vegetarian: no

  • Synonyms: Queso Manchego

  • Alternative spellings: Manchego Curado, Manchego Semi Curado, Manchego Viejo

Manchego cheese is a Spanish cheese made from pasteurized sheep's milk. It originates from the La Mancha region of Spain and is known for its distinctively creamy, firm, and slightly crumbly texture. This PDO (DOP) cheese has a mild, nutty flavour with a hint of tanginess, which becomes more pronounced as it ages.

Manchego cheese is typically aged for different periods, ranging from a few months to several years. Its rind has a traditional basket-weave pattern. The younger, milder versions are often used in dishes like grilled cheese sandwiches, while the older varieties develop a more intense flavour and are enjoyed with fruits and wine.

Manchego cheese is available in wide varieties.

  • Fresco: Fresh cheese aged for two weeks. The flavour is rich and mild and is rarely available outside Spain.
  • Semi Curado: Semi-firm cheese aged around three weeks to three months. It is supple and moist with a fruity flavour and tangy notes.
  • Curado: Semi-firm cheese aged for 3-6 months. The flavour is caramel and nutty.
  • Viejo: Firm cheese aged for 1-2 years. The flavour is sharp with a crumbly texture. It has a rich, deep pepperiness to it. 

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