From ancient times, the inhabitants of the region have been dedicated to the art of raising sheep and making cheese, even since the primitive times, which is evidenced by all of their bowls, perforated vessels, molds, and other tools that one can find in museums for cheese production. The cheese is mentioned in El Ingenioso Hidalgo Don Quijote de La Mancha and in the 1878 work Explotación y Fabricación de las Leches, Mantecas y Quesos de Diferentes Clases, by Balaguer and Primo, in which one of the chapters dedicated to the main cheeses of Spain highlights mainly Manchego.
The region of production is made up of numerous towns in the region of La Mancha, which consists of Albacete, Ciudad Real, Cuenca, and Toledo. The Manchega region has both mountains and plains, but pastures and the other agricultural sites complement each other to form part of the supply of ovine cattle. La Mancha has an arid, continental Mediterranean climate and varying temperatures; it has hot, dry summers and hard winters.
You can buy Manchego from its original source in Albacete, Alcazar de San Juan, Almagro, Argamasilla de Alba, Campo de Criptana, Corral de Almalager, Huete, La Puebla de Montalbán, Orgaz, San Carlos del Valle, San Clamente, Tembleque, Uclés, El Toboso, Valdepeñas, Viso del Marqués, Villlanueva de los Infantes and Yepes.