This cheese is far and away the most expensive deli item at my local big grocery chain, I’ve done the math and a razor thin slice would be more then 1 USD. I haven’t bothered to try it yet because I would feel kinda silly asking for 5 thin slices please.
Other famously expensive cheeses can’t even get close to touching this stuff.
Your OP is hopelessly vague so perhaps you could provide a little more information such as:
[ul]
[li]What is the price that the cheese is being offered?[/li][li]What type of manchego is it (semi-curado, curado, or viejo)?[/li][li]What other cheeses are sold at your local grocery chain (e.g., is the manchego the only name recognized foreign cheese)?[/li][/ul]
The price is by weight and like I said seeing some it comes out to about 1 USD for a very thin slice.
Unknown what type it is, either I did not notice it on the label or I didn’t read it close enough. It is sold as “Manchego Black” by the store.
They also sell cheeses such as brie, swiss, feta, blue cheese, etc. None of these are sold by brand name just type, and while they are also pricey they are much more reasonable for instance you get a slice of brie off a wheel for the same price as a few slices of manchego. This isn’t s specialty gourmet store either you’d expect to carry pricey cheeses.
Is manchego worth trying?
I can answer this. Yes. Manchego is not not only one of the best cheeses, it’s one of the best things.
In Eastern Washington, Manchego curado typically sells for about $18-$20 per pound and the viejo, when available, sells for about $25-$27 per pound. Personally, I don’t find the Manchego curado to be all that great. Among Spanish cheeses, I prefer aged Mahon, Garrotxa, or Cabrales (blue cheese).
How does the price of the Mahon that you can get compare to the prices that I have listed above?
They’re all from the same country, but otherwise you’re comparing baby back ribs with turkey legs. Manchego is sheep, Mahón is cow, Garrotxa is goat and Cabrales can be any of the above or a mixture.
So what - I never made any statements regarding the sources of the various cheeses and I don’t know what that has to do with comparing the likes and dislikes of anything. The OP doesn’t ask which is the best cow, sheep or goat cheese and I have no idea why you think that is a basis for refuting my response. 
Among barbequed meats, I prefer baby back ribs over turkey legs.
Yep. Works just fine.
I believe that her point is that, other than coming from the same country, those cheeses share nothing in common. Your statement is like saying, “Oh you’re considering some Nike tennis shoes? Personally, I prefer some nice stiletto heels or a pair of slippers.” Other than being shoes, there’s no real relationship. Someone interested in a pair of tennis shoes might be interested in other brands of tennis shoes, but bringing up the existence of stilettos is arbitrary.
I never said anything qualifying or otherwise limiting my statement regarding Spanish cheeses. Nowhere else in this thread is there any mention of the type of the milk used in making the various cheeses. I, therefore, feel that her calling out my preferences was not justified in the context of the thread.
Right, but when talking about a French wine, someone might bring up three different French wines they like better, even if they are different grapes.
Seems legit to me.
And you would be correct. Unfortunately you set off the Spain alarm so it was bound to happen.
No one ever expects the Spanish Inquisition.