Manchego is Spain's best-known sheep's milk cheese. It is named for the province where it is made-La Mancha, home of Don Quixote. However, it is not as flamboyant as the old windmill fighter.
It remains relatively sweet and mild at any age with a touch of salty nuts. Manchego was originally made to barter at livestock markets and it provided durable food for the shepherds who accompanied their flocks on their long annual migrations in search of good pasture. Today, most cheeses are matured for around two to three months and these are sold as semi-curado; semi matured.
During the ripening period the surface becomes covered with a greenish-black mold. Some cheeses have this rubbed off before they are sold. The deep ivory paste is firm, compact, and perforated with tiny holes. It has an aromatic smell with a hint of butterscotch. This effect is strengthened on the palate together with some nutty tones