Thank you @Kim Shook@kaybind @TdeVfor welcoming me
As a funny fact of myself, I can say that when I was around 5 years old, I already loved blue cheese, anchovies, snails, and the treats I would ask to my parents if we were in a bar after one day at the beach where always sour, strong flavored, like bitter soft drinks (bitter kas) or banderillas (pickled baby cucumber, guindilla (Spanish green pickled chile) pickled pepper and olives). when I reached ~10 years old, almost any timnle I would go for dinner out with my parents, I would order steak tartare if available.
Yes, manchego is one of the most international cheeses from Spain. There are plenty of them. Where I belong (Cantabria) the best known cheese is Picon bejes tresviso, a strong blue cheese similar to Cabrales and Valdeon (all three are made in the same mountain range, which is split between three autonomous communities, and each one has its cheese and they are different each other). We have other cheeses like "queso de nata" (caw milk, soft cheese), "quesucos lebaniegos" (hard, small ones made often with goat milk) plus more recently added ones with the growth of small artisan cheesemakers. I particularly like from cheesemakers La Jarradilla, the cheese named "Queso divirin", soft paste with really earthy and mushrooms scents form the darkish rind.