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with
Denomination of Origin is Manchego, which makes it the main reference of Spanish cheese. As most of its production is exported, it is one of the most important ambassadors of Spain’s national gastronomy. La Mancha exported 5.9 million kg of this cheese in 2017, according to the Foundation for
207:
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
312:) on the rind. Today, the same effect is achieved by the mould, the inside of which has a design in relief that imparts to the finished cheese an embossed pattern similar to that of woven esparto grass. The top and bottom surfaces of the cheese are impressed with a design of a head of
624:"Commission Implementing Regulation (EU) No 129/2012 – approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Queso Manchego PDO)"
1131:
334:
tab that is applied when the cheese is in the mould and bear a distinctive label that is issued by the
Manchego Cheese Denomination of Origin Regulating Council; this carries the legend
431:: aged for 1–2 years, firm with a sharper flavour the longer it is aged; it has a rich, deep pepperiness to it. It grates well, but can also be eaten on its own or on
272:
It must be produced by pressing in a cylindrical mould that has a maximum height of 12 cm (4.7 in) and a maximum diameter of 22 cm (8.7 in).
914:
471:. It melts well and is used as both a table cheese and for cooking. Apart from the name, this cheese has nothing in common with the Spanish variety.
1141:
327:, or treated with certain approved transparent substances, but require that it must not be removed if the cheese is to be marketed as PDO.
810:
302:
The moulds in which the cheese is pressed are barrel-shaped. Traditionally, manchego cheese was made by pressing the curd in plaited
269:
It must be aged for a minimum of 60 days (30 days for cheeses weighing up to 1.5 kg or 3.3 lb) and a maximum of two years.
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347:
A cheese that is similar to manchego and made in the same region, but from a blend of cows’, goats’, and ewes’ milk, is sold as
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319:
During the maturation process, manchego cheese develops a natural rind. The regulations permit this to be washed, coated in
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It can be made only with the whole milk of sheep of the
Manchega breed raised on registered farms within that area.
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too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.
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In Costa Rica, three companies (Dos Pinos, Los Alpes, and
Monteverde) produce a manchego-type cheese (
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due to its lack of ageing. Produced in small quantities, it is rarely found outside Spain.
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411:: semifirm, semicured cheese aged for 3 weeks to 3–4 months, somewhat milder than curado.
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421:: semifirm cured cheese aged for 3–6 months with a caramel and nutty flavour.
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cheese is aged for 2 weeks. It has a rich but mild flavour, not a true
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Cheeses with designation of origin protected in the
European Union
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on the labels. One company also makes a manchego-type cheese with
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grass baskets, which left a distinctive zig-zag pattern (known as
221:
regulatory classification system, and the cheese has been granted
68:
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It must be produced within designated parts of the provinces of
896:
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min 0.4 kg (0.88 lb), max 4.0 kg (8.8 lb)
451:
In Mexico and
Spanish-speaking areas of the United States,
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has a variety of different flavours depending on its age:
630:, vol. L43, Brussels, pp. 3–5, 13 February 2012
578:
605:, vol. L166, Brussels, pp. 36–37, 27 June 2009
493:
added. These Costa Rican cheeses can come dipped in
367:
Manchego Cheese (Fundación C.R.D.O Queso
Manchego).
286:(artisan). The only permitted additives are natural
692:"Spanish Club Blog - Manchego Cheese: All About It"
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276:Manchego cheese can be made from pasteurised or
463:(manchego-type cheese) is the name given to an
330:Cheeses that meet the PDO requirements carry a
204:breed. It is aged between 60 days and 2 years.
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783:"How Does Manchego Cheese Change With Age?"
290:or another approved coagulating enzyme and
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707:"An Introduction to Manchego-Style Cheese"
56:
31:
340:, a serial number, and artwork depicting
599:"Commission Regulation (EC) No 561/2009"
524:
758:"Manchego: Surviving The Test Of Time"
628:Official Journal of the European Union
603:Official Journal of the European Union
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467:cow's milk cheese similar in taste to
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124:max diameter 22 cm (8.7 in)
7:
870:"Don Quijote Semi-cured, Wheel 3 kg"
485:), which can come with a drawing of
280:; if the latter, it may be labelled
122:max height 12 cm (4.7 in)
25:
243:must satisfy these requirements:
27:Firm sheep milk cheese from Spain
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1091:
155:
808:Types of Spanish Cheese (Queso)
223:Protected Designation of Origin
650:Identification Manchego cheese
555:Spanish food – Manchego cheese
263:, all in the La Mancha region.
1:
756:Keenan, Tia (February 2016).
671:"Manchego Cheese Substitutes"
503:pattern pressed on the side.
1142:Castilian-La Mancha cuisine
217:is protected under Spain's
1163:
1086:
1073:
930:
872:. Lactalis Iberia Export.
298:Manufacture and labelling
196:region of Spain from the
154:
55:
886:Manchego cheese info at
342:Don Quixote de La Mancha
185:[ˈkesomanˈtʃeɣo]
161:Related media on Commons
140:min 30 days, max 2 years
1078:List of Spanish cheeses
806:Spanish-Cheese.co.uk –
813:8 January 2012 at the
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219:denominación de origen
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827:"Varieties of Cheese"
762:cheeseconnoisseur.com
1147:Sheep's-milk cheeses
1035:Picón Bejes-Tresviso
497:, and some have the
225:(PDO) status by the
849:"Los Alpes website"
787:manchego-cheese.com
482:queso tipo manchego
460:queso tipo manchego
960:Campo de Montalbán
40:queso de la mancha
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829:. clovegarden.com
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65:Country of origin
16:(Redirected from
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398:queso manchego
377:Queso manchego
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364:Spanish cheese
362:Almost 60% of
337:queso manchego
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1098:Spain portal
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1025:Murcian wine
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965:Flor de Guía
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852:. Retrieved
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833:19 September
831:. Retrieved
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792:19 September
790:. Retrieved
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765:. Retrieved
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714:. Retrieved
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634:19 September
632:, retrieved
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607:, retrieved
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582:, retrieved
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560:, retrieved
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495:paraffin wax
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323:, dipped in
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192:made in the
168:
167:
29:
1110:Food portal
676:11 December
487:Don Quijote
253:Ciudad Real
103:Fat content
1126:Categories
736:cheese.com
732:"Manchego"
519:References
407:Semicurado
181:pronounced
137:Aging time
119:Dimensions
990:La Serena
985:Idiazabal
940:Alpujarra
371:Varieties
325:olive oil
194:La Mancha
79:La Mancha
1065:Zamorano
1010:Manchego
1005:Majorero
1000:Mallorca
975:Garrotxa
945:Cabrales
811:Archived
656:28 April
609:28 April
584:28 April
562:28 April
507:See also
454:manchego
442:Americas
359:cheese.
321:paraffin
283:artesano
278:raw milk
249:Albacete
202:Manchega
169:Manchego
114:4.5% min
106:6.5% min
35:Manchego
1060:Valdeón
1045:Tetilla
1030:Palmero
1020:Murcian
970:Gamonéu
854:14 June
356:ibérico
304:esparto
200:of the
188:) is a
173:Spanish
95:Texture
47:Spanish
1096:
1040:Roncal
980:Ibores
558:, 2005
500:pleita
417:Curado
387:Fresco
332:casein
309:pleita
288:rennet
261:Toledo
259:, and
257:Cuenca
190:cheese
129:Weight
75:Region
43:
995:Mahón
955:Casín
491:basil
434:tapas
427:Viejo
393:fresh
353:, or
314:wheat
69:Spain
1055:Tupí
1015:Mató
856:2010
835:2017
794:2017
769:2017
743:2017
718:2017
678:2020
658:2010
636:2017
611:2010
586:2010
564:2010
292:salt
89:Ewes
457:or
149:PDO
1128::
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760:.
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626:,
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171:(
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
