9 Interesting Manchego Cheese Substitutes You Must Try

Manchego is a Spanish sheep’s milk cheese. It has a nutty and salty flavor that becomes more pronounced with age. This is a cheese you should try if you have the opportunity, but in the meanwhile, here are some substitutes that taste similar to Manchego.

Substitutes for Manchego cheese are

  1. Asiago cheese
  2. Chihuahua cheese
  3. English Cheddar
  4. Monterey Jack
  5. Mozzarella
  6. Muenster
  7. Parmesan
  8. Pecorino Romano
  9. Zamorano

All of these cheeses are fantastic quick alternatives, but they each have their own distinct flavor, so make sure you read about them all in the article below.

Manchego Cheese Substitutes


Asiago cheese is made in Veneto, Italy. This cheese is prepared from whole milk from cows. Asiago, like many other forms of cheese, changes texture depending on how long it has been aged.

The Asiago Pressato is a fresh variety with a smooth, buttery texture. Asiago Dallevo is an aged Asiago cheese with a crumbly texture. Asiago Pressato is a mild, soft, and fresh cheese prepared from whole milk that has been ripened for a brief length of time.

Asiago dAllevo is aged and dried for many months to several years. Asiago dAllevo matured for 4 to 6 months is known as Asiago Mezzano.

It is gray in appearance and has a milky yet strong flavor and a pungent odor.The rind of Asiago cheese is dark.

This cheese can do anything. It is used for melting, grating, and adding flavor and saltiness to soups, pasta, gravies, pizza, and other dishes.


No, we’re not referring about the little dog breed! Chihuahua is the name of the Mexican state from where this cheese is from. This cheese may also be known as Queso Chihuahua.

Chihuahua has a light yellow tint and is classified as a semi-soft cheese. The flavor of the cheese is quite close to mild Cheddar. Because it is semi-soft, this Mexican cheese melts well and is ideal for fondues and delicious cheese sauces for nachos or enchiladas.

English Cheddar

English Cheddar, or simply Cheddar, was invented in the 1100s in the English hamlet of Cheddar. The color of cheddar, which may range from yellow to white, is determined by the grass given to the cows.

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The orange Cheddar cheese is often prepared using the well-known Annatto seeds, which are mostly used as culinary coloring. Cheddar has a mellow, buttery taste and is one of the most often used melting cheeses.

Monterey Jack

Monterey Jack is a kind of American cheese from California. This cheese is manufactured from cow’s milk and is matured for a short period of time to develop a semi-firm structure with a mild, nutty taste.

Pepper Jack, a pepper-infused cheese that has been popular in the past ten years, is the most popular variation of Monterey Jack. Other spices and herbs that may be included in Monterey Jack include lavender, thyme, and red pepper flakes.


Mozzarella is one of several authentic Italian cheeses. It’s a classic milk cheese with a gooey, stringy feel. When asked, “What topping should I put on my pizza?” Mozzarella is usually the response.

With this cheese, you can never go wrong. It’s one of my most adaptable cheeses since it doesn’t affect the flavor of your cuisine; it just adds to it and blends in.

Mozzarella is prepared from the milk of cows or water buffalos. It has a milky flavor and a semi-soft texture, yet it is still classified as a soft cheese. It’s a fantastic melting cheese that can be used in baked goods, fondue, pizzas, and sandwiches. It’s also a nice cheese for a cheese board.

Muenster Cheese

Muenster was originally a French cheese, but it has since been modified, and there are several Muenster varieties available. The American version has received the greatest attention.

Muenster cheese is created using pasteurized cow’s milk. Because of the amaretto food coloring, it has a light yellow tint with an orange rind.

Depending on the maturing process, Muenster cheese may have a mild, savory, or harsh flavor.

When it comes to pairing with other meals, this cheese is quite adaptable. It works well as a pizza topper, a burger topping, and as a table cheese.


Another popular Italian cheese that is used as a topping for practically every pasta preparation is parmesan. It is a crumbly, firm, nutty cheese that may be grate on top of foods.

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Let’s be clear about something. Not every pre-crated cheese offered in a bag is Parmesan, although many manufacturers would want you to believe it is.

Original Parmigiano Reggiano is created from unpasteurized cow’s milk and has been matured for at least a year. It is nearly entirely marketed in Italy.

The nutrition of the cows affects the quality of the Parmesan cheese. The grass given to the cows has a significant impact on the quality of the cheese. Well-fed cows are more likely to produce Parmesan with a delicate yet gritty texture.

Pecorino Romano

Originally, Pecorino Romano was produced entirely of sheep’s milk, but many American variants use cow’s milk instead. Pecorino Romano dates back to the Roman era. It is one of the few known old cheeses.

This cheese, like Parmesan, is protected by both national and European Union law. So, in order for a cheese to be termed Pecorino Romano, rigorous regulations must be observed throughout the manufacturing process.

Again, not every cheese you see is authentic unless you read the label and it says so.

Pecorino’s texture and taste are determined by the maturing process. A young, fresh Pecorino Romano is soft and runny with a mild, buttery flavor that makes it a great melting cheese. The aged version has a firm texture and a robust flavor. Aged Pecorino is an excellent substitute for Manchego.


This is a fantastic replacement for Manchego. Zamorano cheese is from Spain and has a distinct flavor due to the usage of sheep’s milk. Zamorano cheese is comparable to Parmesan and Pecorino Romano in that it is produced under tight supervision and is legally protected.

The original Zamorano is manufactured from one of two kinds of sheep: Churra or Castilian sheep. The cheese has a buttery and nutty flavor and a crumbly texture.

Substitute For Manchego Cheese Related FAQs

What Is The Flavor Of Manchego Cheese

Manchego has a powerful, pungent flavor and scent. The texture is crumbly, and the flavor is nutty and powerful.

Can You Substitute Manchego For Parmesan

You certainly can. Parmesan is an excellent substitute for Manchego cheese.

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Is Manchego Cheese Good For Melting

Despite its hard shell, Manchego cheese is an excellent melting cheese.

Is Manchego Cheese Smelly

Manchego cheese has a distinct pungent flavor since it is prepared from sheep’s milk.

Do You Eat The Wax From Manchego Cheese

Manchego cheese wax (also known as rind) is edible, but check the label to see if there is anything against it.


What is a good substitute for Manchego cheese?

If you’re creating a dish that calls for melted cheese, mozzarella is an excellent substitution. When cooked, it becomes gooey and runny, similar to manchego cheese. Because this cheese has a mild taste, you may use the same quantity as you would manchego cheese in your dish.

What French cheese is similar to Manchego?

brebis de tomme

It has a firm texture and a buttery flavor, similar to Manchego cheese. As the cheese ages, it develops a granular texture and gets more flavorful. It’s one of the greatest Manchego cheese alternatives.

What Greek cheese is similar to Manchego?

Kefalotiri: Made with at least 70% sheep’s milk, this cheese is an attractive table cheese when young (3 to 4 months old), with a buttery fragrance akin to manchego. It grows drier and more peppery with age, with a stronger lanolin fragrance.

What cheese does Manchego cheese taste like?

How does Manchego cheese taste? Manchego cheese has a sweet and fruity taste, with further variants. Younger Manchegos have a lush, grassy taste, whilst older Manchegos, such as Curado and Viejo, have richer overtones of sweetness and caramel.

What is special about Manchego cheese?

Manchego cheese is manufactured from sheep’s milk. Furthermore, authentic Manchego cheese is prepared only from the entire milk of Manchega sheep grown in the La Mancha area. This is one of the things that makes it so unique. The nutty, sweet, and acidic characteristics of the cheese are unmistakable as Manchega sheep’s milk.

Is Manchego cheese like Asiago?

Manchego cheese is native to La Mancha in Spain, rather than Italy. Manchego cheese, like Asiago cheese, comes in two varieties: soft and hard, depending on the maturing procedure. As a result, it is one of the most authentic Asiago cheese replacements.

What is the British equivalent of Manchego?

Berkswell. Berkswell, a hard sheep’s milk cheese from the West Midlands, is frequently referred to as Britain’s answer to Manchego, although it has its own distinct flavor. It’s a flexible cheese to combine since it’s sweet, nutty, salty, and has an unusual roasted lamb finish.

Why is Manchego so expensive?

In the last several decades, the number of farmers and shepherds of Manchega sheep has been cut in half. Fewer farms result in less milk. More herds and individuals willing to commit their lives to their care are required to produce enough cheese to meet demand. This, however, is the issue.

What cheeses are best for charcuterie board?

The top cheeses for your charcuterie board are listed here.
Hard cheeses include parmesan, aged gouda, and asiago.
Gruyere, comte, manchego, colby, and cheddar are examples of firm cheeses.
Havarti, butterkäse, and muenster are semi-soft cheeses.
Burrata, mascarpone, and stracchino are all soft cheeses.
Blue cheese options include gorgonzola, dunbarton blue, and marbled blue jack.

What is the most exotic cheese?

Pule cheese is regarded one of the rarest and most costly cheeses in the world. Hand milking and producing this white and crumbly cheese is certainly a labor of love, since it takes 3.5 gallons of donkey milk to create just one pound.

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