On this route, we’ll taste two typical Spanish cheeses. Manchego cheese, made from sheep’s milk, is produced exclusively in the La Mancha region, located near Madrid on the central Spanish plateau. Iberico cheese, made from a mix of sheep’s, cow’s, and goat’s milk, does not have a protected designation of origin, so it is produced more broadly across various regions.
Made from the milk of Manchega sheep, Manchego's hardness varies with age from fresco to viejo. Typical semi-curado, aged up to six months, is firm and moist. The cheese develops nutty flavors and granular texture as it matures.
Iberico cheese is a Spanish hard cheese made from a blend of cow, goat, and sheep milk. Iberico is less known than Manchego, but Iberico offers a balanced, mild, and versatile profile, and is often more affordable.
