Manchego Cheese: Spain’s Iconic Sheep’s Milk Cheese

Manchego is a **protected designation of origin (PDO) cheese** made from the milk of Manchega sheep in La Mancha, Spain. Its rind has a distinctive zigzag pattern from traditional molds.

- **Calories:** ~120 - **Protein:** ~7 g - **Fat:** ~10 g (≈6 g saturated) - **Calcium:** ~20% DV - Good source of vitamin A and zinc

- **Rich in protein** for muscle repair - **Calcium & phosphorus** for bone health - Intense flavor means a **little goes a long way** - Sheep’s milk is naturally **higher in fat and vitamins** than cow’s milk

- **High in saturated fat and sodium**—enjoy in moderation - Pregnant individuals should choose **pasteurized** Manchego - Can be expensive compared to other cheeses

- **Cheese boards:** pair with quince paste (membrillo), Marcona almonds, green olives - **Grating:** over roasted vegetables or pasta - **Tapas:** with cured meats and crusty bread - Serve at **room temperature** for full flavor

Manchego is a flavorful, nutrient-dense sheep’s milk cheese—best savored in thin slices with complementary Spanish tapas.