I made a Manchego a couple weeks ago and seasoned it with dried red pepper - the kind you get at Pizza places.  It’s now been cracked open and I have to say that its one of the best cheeses I’ve made yet.  Marvelous firm texture, with a hint of spiciness.  Surprisingly, even using 4 packets of pepper (for a 4 lb wheel) its not all that hot.  I’ll use more pepper next time.  But everyone that’s tried it has loved it - even those that don’t like hot foods.  For a quick cheese, its really great, and subject to whatever you want to season it with.

Good for you, enjoy it. Didn’t you crack it too early? I like hot stuff too, we enjoy the Pepper Jack a lot.
I made a Manchego a week ago from cows milk + lipase. Since I didn’t pasteurize, I’ll have to be patient for at least 60 days.

Always great to hear successes

As for cracking too early, the Manchego Fresco is only aged a week; and that is normally the way I go.  I let this one remain a bit longer because I was in the middle of eating up a couple others.  I have taken to letting the Manchego sit open until a good rind forms and then waxing it, rather than having to continually clean off mold buildup.  In the future, I may try for a longer age time; but these are so good I don’t see the need at the moment.