Manchego D.O.P. is an uncooked, pressed-curd cheese; it must be made using the tangy, fatty milk of Manchega sheep in their native provinces of Albacete, Ciudad Real, Cuenca, and Toledo, an area due south and southeast of Madrid that makes up the region of La Mancha. The sprawling, dry region has been home to shepherds and cheesemakers for millennia. This 6-month aged Manchego is firm–slightly crumbly and concentrated; crunchy salt and calcium crystals begin to form throughout. It’s a good grating cheese that melts well