Manchego, Manchego is a name-protected cheese. It can only be made in the region of La Mancha, Spain. And from there, it can be aged anywhere from a couple of months to more than a year. It can be made of raw milk or pasteurized milk. So on the one hand, Manchego means something really specific and on the other hand, there's a really broad spectrum of what you get when you get a Manchego. So this hatch mark pattern is characteristic of Manchego. It actually is a throwback to the time when the cheese was drained in baskets that were made of reeds. Today, that is not how the cheese is ripened or aged, but the pattern is imprinted using plastic molds and it hearkens back to that original reed basket. You don't eat the rind, it is wax. The other thing, just to point out, is that it's gone greasy. This is a cheese made of sheep milk. Sheep milk is higher in fat than cow milk or goat milk. And at room temperature, that butter fat will start to leach out. So when you have a sheep milk cheese and it's greasy on the plate, that's totally normal. I will say it's not as concentrated a flavor as I was hoping for, but there's a reason why Manchego is very popular. It is a very approachable cheese, and I find it has flavors that are also reminiscent of, like, the mac and cheese powder. This has that inherent cheesy quality. There are many better Manchegos out there, but this is an excellent place to start.