What is a good American cheese substitute for manchego cheese?

Most of the sources I can find suggest using Cheddar if you can't find anything else. I've been trying to find an answer to this question myself, because I want to make Glamorgan sausages.

The distinctive characteristics of Caerphilly cheese (which I admit I've never had the chance to try) seem to be that (1) it's on the dry side and has a crumbly texture, and (2) it's slightly tangy. Monterey Jack cheese is tangy, but not crumbly. Mexican farmer's cheese is crumbly, but not (at least IMHO) especially tangy. I plan to try a mixture of sharp white Cheddar and finely chopped Monterey Jack, and hope it turns out all right. Hope this helps!