Manchego cheese is one of Spain’s most famous cheeses, known for its nutty, buttery, and slightly tangy flavor.
Made from sheep’s milk, this firm yet creamy cheese ranges from mild and smooth (young Manchego) to sharp and crumbly (aged Manchego).
Whether sliced for a cheese board, melted into a dish, or grated over a salad, Manchego brings a distinct richness that makes it a favorite among cheese lovers.
But what if Manchego isn’t available? Whether it’s out of stock or you’re looking for a budget-friendly alternative, there are several cheeses that can step in while keeping the rich, nutty essence of Manchego intact.
Some substitutes offer a similar firm texture, while others bring a buttery, slightly tangy depth that works beautifully in both cold and warm dishes.
We’ve tested different cheeses in cheese platters, grilled sandwiches, baked dishes, and pasta to find the best replacements for Manchego cheese. Whether you need a mild, aged, or even dairy-free alternative, these seven substitutes will work beautifully in your recipe.
7 Substitutes for Manchego Cheese
Each substitute brings something unique. Some replicate Manchego’s nutty depth, while others provide a creamier or sharper bite that enhances different dishes.
1. Pecorino Romano
If you’re looking for a cheese with a similar origin to Manchego, Pecorino Romano is your best bet. Like Manchego, it’s made from sheep’s milk, giving it a similar nutty, tangy character.
Why it works: Pecorino Romano is firmer and saltier than Manchego, making it an excellent option for grated cheese, baked dishes, and cheese boards.
Best for: Pasta, salads, cheese platters, and tapas.
How to use: Replace Manchego with Pecorino Romano in equal amounts. If you prefer a milder taste, opt for a younger Pecorino.
If Pecorino Romano isn’t available, check out these other useful Pecorino cheese substitutes.
2. Parmesan Cheese
Parmesan isn’t as creamy as Manchego, but if you need a hard cheese with a nutty, umami-packed bite, it can be a great alternative.
Why it works: Parmesan has a strong, sharp, and nutty taste, making it a good match for Manchego’s aged varieties. It doesn’t melt as smoothly, but it adds depth and complexity to many dishes.
Best for: Grated cheese, pasta, soups, and risottos.
How to use: Replace Manchego with half the amount of Parmesan, as it has a more concentrated flavor. If you need a smoother texture, mix it with a mild cheese like Gouda.
For other bold alternatives, check out these Parmesan cheese substitutes.
3. Asiago Cheese
Asiago is a great substitute for Manchego, especially when you need a cheese that can be used in both young and aged forms.
Why it works: Aged Asiago has a crumbly texture and sharp bite, making it a good match for aged Manchego, while younger Asiago is smoother and milder, mimicking fresh Manchego.
Best for: Cheese boards, pasta dishes, sandwiches, and baked recipes.
How to use: Swap Manchego for Asiago in equal portions, choosing aged Asiago for stronger flavors and young Asiago for creamier applications.
For more Asiago alternatives, check out these Asiago cheese substitutes.
4. Gruyère Cheese
If you need a slightly milder, creamier substitute for Manchego, Gruyère is a great option.
Why it works: Gruyère has a smooth texture and a mild nuttiness, making it a suitable alternative for both slicing and melting.
Best for: Cheese platters, grilled cheese, and baked dishes.
How to use: Use Gruyère in equal amounts as a Manchego substitute. If Gruyère is too mild, blend it with Pecorino for extra depth.
For more Gruyère alternatives, check out these Gruyère cheese substitutes.
5. Idiazabal
Idiazabal is one of the best Spanish substitutes for Manchego, offering a firmer texture and a subtle smoky flavor.
Why it works: Like Manchego, Idiazabal is made from sheep’s milk, giving it a rich, nutty depth with a slightly stronger flavor.
Best for: Cheese boards, tapas, and grilled dishes.
How to use: Replace Manchego with Idiazabal in equal portions. If you need a less smoky taste, mix it with Havarti.
6. Mahón – A Spanish Cow’s Milk Alternative
Mahón is another Spanish cheese that makes a great Manchego substitute, offering a tangy, buttery taste with a smooth texture.
Why it works: Mahón has a slightly firmer texture than Manchego, but its buttery, nutty flavor makes it a fantastic alternative for both slicing and melting.
Best for: Cheese boards, sandwiches, and pasta dishes.
How to use: Replace Manchego with Mahón in equal portions. If you need a stronger flavor, age the cheese longer or mix it with Parmesan.
7. Aged Cheddar
If you need an easily accessible Manchego substitute, aged cheddar is a good option.
Why it works: Aged cheddar has a sharp, nutty flavor that mimics Manchego’s aged varieties, though it lacks the same smooth texture.
Best for: Sandwiches, cheese sauces, and baked dishes.
How to use: Replace Manchego with aged Cheddar in equal portions, but blend it with a milder cheese like Havarti for better texture.
Frequently Asked Questions
Pecorino Romano is the best substitute for Manchego, especially if you need a sheep’s milk cheese with a similar nutty and tangy flavor. It works well for both slicing and grating.
Yes, Parmesan can replace aged Manchego in recipes that require a hard, nutty cheese. However, it is saltier and drier, so you may need to adjust seasoning and blend it with a softer cheese for better texture.
Idiazabal and Mahón are excellent substitutes for Manchego on a cheese board. Both are Spanish cheeses with a rich, nutty flavor that pairs well with fruits, nuts, and wine.
Yes, aged Cheddar can replace Manchego in sandwiches, but it has a sharper taste. If you prefer a milder alternative, mixing Cheddar with Havarti can create a smoother, more balanced flavor.
For a dairy-free alternative, try plant-based aged cheeses from brands like Violife or Miyoko’s Creamery. These vegan cheeses offer a nutty, firm texture similar to aged Manchego and work well in cheese boards and grated applications.
