| Manchego queso de la mancha (Spanish) | |
|---|---|
 | |
| Country of origin | Spain[1] |
| Region | La Mancha[1] |
| Source of milk | Ewes[1] |
| Texture | Firm and compact[1] |
| Fat content | 6.5% min[1] |
| Protein content | 4.5% min[1] |
| Dimensions | max height 12 cm (4.7 in) max diameter 22 cm (8.7 in)[1] |
| Weight | min 0.4 kg (0.88 lb), max 4.0 kg (8.8 lb)[1] |
| Aging time | min 30 days, max 2 years[1] |
| Certification | PDO[1] |
 Related media on Commons | |
Manchego (Spanish: queso manchego, pronounced [ˈkeso manˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.
The designation queso manchego is protected under Spain's denominación de origen regulatory classification system,[2] and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union.[3]
- ^ a b c d e f g h i j Cite error: The named reference
PDOwas invoked but never defined (see the help page). - ^ Manchego Cheese Denomination of Origin Regulating Council, retrieved 28 April 2010
- ^ "Commission Regulation (EC) No 561/2009", Official Journal of the European Union, vol. L166, Brussels, pp. 36–37, 27 June 2009, retrieved 28 April 2010