Perhaps the best known Spanish cheese, with its own PDO as well as Spain's DO status. It can only be made within the La Mancha region from whole ewe's milk and must be aged for at least 2 months. It is best made from unpasteurised milk (when it can be labelled artesano).

Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed, air pockets. The colour of the cheese varies from white to ivory-yellow and the inedible rind from yellow to brownish beige. The rind has a distinctive, traditional herringbone basket weave pattern pressed onto it and a typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese.The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Young Manchego (semi curado) is aged around 3 months and is supple and moist with a flavour that is fruity and grassy with a tangy note. When aged for 6 months (curado), it acquires a caramel and nutty flavour with distinct acidity. Manchego aged for a year (viejo) becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.