Spain’s best-known cheese is made from ewe’s milk. Serve it in thin slices with a sherry, a few olives and slices of jamon. It goes beautifully with Garrotxa quince paste. Aged manchego is yellow and crumbly and is suitable for grating. Buy manchego from supermarkets and at specialty stores. Although not quite the same, pecorino Romano can be substituted for the aged manchego or try a local ewe’s milk cheese, such as Nelson’s Neudorf Richmond Red, as a substitute.