manchego

In Mexico manchego is a very specific cheese and definitively not used to define generic cow cheese.

Except manchego is an aged cheese so that wouldn't be an issue there.

I highly recommend adding 1 slice of american, 1 slice of gouda and some shredded manchego.

My most recent purchase there included Manchego cheese from Spain (fantastic stuff!), French wine, Kalamata olives, Belgian beer, Belgian chocolate...

Not only that, but manchego can be made from pasteurised milk.

I believe this is how it is largely eaten in Spain, too, with manchego.

And here I sit with the Kalamata olives and the Manchego cheese.

Or they are made at a larger scale with modern equipment and materials allowed (but not required), of which bacterial rennet is one example, like Manchego or Feta.

I swear Manchego tasted better 20 years ago the first time I had it in the US, maybe then big business got ahold of it.

I’ve been enjoying them diced with pumpkin seeds and manchego in salads, and even the very firm ones work great in the dehydrator, skin and all.

There may have been cheese in other forms such as soft mozzarella and powdered parmesan, but definitely no provolone, gouda, manchego, emmentaler, port salut etc.

For example, I have repeatedly tested Manchego cheese, expecting to eventually grow to like it (I love a wide variety of cheeses), but somehow I still don’t like it.

Maybe there's more Mexican food in your area, since Mexico has used "manchego" for a while to refer to a kind of cow's milk cheese.

In the USA they typically do something different: put the name in whatever product that barely resembles the original, like they did with their “manchego” cheese, a label put in all kinds of cheese-like products.

"put the name in whatever product that barely resembles the original, like they did with their “manchego” cheese" Or with cheddar cheese!

A very specific variety of the most genericized melting cheese in the entire country which isn’t even kind of close to queso manchego in Spain, but the previous commenter already mentioned it was “a specific kind” of cheese anyways.

Raising sheep and bees, brewing mead, making Manchego, and writing software/building hardware to automate some aspects of the homestead.

The hypermarkets and tapas bars are festooned with pig legs, curing in the open air, and ready to be sliced thin and served with Manchego.

I really want vegan cheese, but I want Parmiggiano-Regano, Brie, Smoked Gouda, Burrata, Pepper Jack, and Manchego, not deli slices.