Spain's most famous cheese is made in the plain of La Mancha with milk from the sheep. Manchego is a beautiful cheese, with a firm, ivory to golden paste with a buttery texture. Matured for 12 months to give it that intense flavour, with a long after-taste. It has a lovely creamy yellow rind impressed with plaited esparto marks. Eaten for desert or grated when older, sometimes even cubed and fried in olive oil. Not suitable for vegetarians and is pasteurised.