Manchego is a Spanish cheese made from the milk of the Manchega breed of sheep, traditionally produced in the La Mancha region, which includes parts of the provinces of Albacete, Ciudad Real, Cuenca, and Toledo.
The cheese is typically cylindrical, with a firm rind, and a pale ivory-yellow color. Manchego is available in a range of ages from fresh (fresco) to aged (curado and viejo), with aging times varying from 30 days to two years. Its flavor profile evolves with age, becoming more intense and sometimes spicy, and it is commonly used in Spanish gastronomy, often paired with red wines or other regional specialties.
Manchego is commonly paired with quince paste (membrillo).