Manchego cheese has been made in Spain since the Bronze Age and can only be produced using milk from Manchega sheep, aged for at least 60 days.
Both Manchego and Pecorino Romano are made from pasteurized sheep's milk and have a Protected Destination of Origin designation, capitalizing their names.
Manchego is characterized by its firm, buttery texture, pale yellow color, and a grassy scent, often paired with sweet fruits or salty brined foods.
Pecorino Romano, originating from Italy, is sharper and saltier compared to Manchego, with a higher aging process that enhances its distinct flavor.
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