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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
196:
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
301:) 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
613:"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)"
1120:
323:
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
420:: 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
261:
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).
903:
460:. 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.
1130:
316:, or treated with certain approved transparent substances, but require that it must not be removed if the cheese is to be marketed as PDO.
799:
291:
The moulds in which the cheese is pressed are barrel-shaped. Traditionally, manchego cheese was made by pressing the curd in plaited
258:
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.
1135:
336:
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
858:
308:
During the maturation process, manchego cheese develops a natural rind. The regulations permit this to be washed, coated in
896:
211:
137:
695:
612:
587:
255:
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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400:: semifirm, semicured cheese aged for 3 weeks to 3–4 months, somewhat milder than curado.
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410:: 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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302:
295:
grass baskets, which left a distinctive zig-zag pattern (known as
210:
regulatory classification system, and the cheese has been granted
57:
236:
It must be produced within designated parts of the provinces of
885:
720:
565:
121:
min 0.4 kg (0.88 lb), max 4.0 kg (8.8 lb)
440:
In Mexico and
Spanish-speaking areas of the United States,
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has a variety of different flavours depending on its age:
619:, vol. L43, Brussels, pp. 3–5, 13 February 2012
567:
594:, vol. L166, Brussels, pp. 36–37, 27 June 2009
482:
added. These Costa Rican cheeses can come dipped in
356:
Manchego Cheese (Fundación C.R.D.O Queso
Manchego).
275:(artisan). The only permitted additives are natural
681:"Spanish Club Blog - Manchego Cheese: All About It"
133:
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265:Manchego cheese can be made from pasteurised or
452:(manchego-type cheese) is the name given to an
319:Cheeses that meet the PDO requirements carry a
193:breed. It is aged between 60 days and 2 years.
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772:"How Does Manchego Cheese Change With Age?"
279:or another approved coagulating enzyme and
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696:"An Introduction to Manchego-Style Cheese"
45:
20:
329:, a serial number, and artwork depicting
588:"Commission Regulation (EC) No 561/2009"
513:
747:"Manchego: Surviving The Test Of Time"
617:Official Journal of the European Union
592:Official Journal of the European Union
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456:cow's milk cheese similar in taste to
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113:max diameter 22 cm (8.7 in)
7:
859:"Don Quijote Semi-cured, Wheel 3 kg"
474:), which can come with a drawing of
269:; if the latter, it may be labelled
111:max height 12 cm (4.7 in)
14:
232:must satisfy these requirements:
16:Firm sheep milk cheese from Spain
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1080:
144:
797:Types of Spanish Cheese (Queso)
212:Protected Designation of Origin
639:Identification Manchego cheese
544:Spanish food – Manchego cheese
252:, all in the La Mancha region.
1:
745:Keenan, Tia (February 2016).
660:"Manchego Cheese Substitutes"
492:pattern pressed on the side.
1131:Castilian-La Mancha cuisine
206:is protected under Spain's
1154:
1075:
1062:
919:
861:. Lactalis Iberia Export.
287:Manufacture and labelling
185:region of Spain from the
143:
44:
875:Manchego cheese info at
331:Don Quixote de La Mancha
174:[ˈkesomanˈtʃeɣo]
150:Related media on Commons
129:min 30 days, max 2 years
1067:List of Spanish cheeses
795:Spanish-Cheese.co.uk –
802:8 January 2012 at the
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208:denominación de origen
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816:"Varieties of Cheese"
751:cheeseconnoisseur.com
1136:Sheep's-milk cheeses
1024:Picón Bejes-Tresviso
486:, and some have the
214:(PDO) status by the
838:"Los Alpes website"
776:manchego-cheese.com
471:queso tipo manchego
449:queso tipo manchego
949:Campo de Montalbán
29:queso de la mancha
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818:. clovegarden.com
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54:Country of origin
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387:queso manchego
366:Queso manchego
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353:Spanish cheese
351:Almost 60% of
326:queso manchego
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1014:Murcian wine
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954:Flor de Guía
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841:. Retrieved
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822:19 September
820:. Retrieved
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781:19 September
779:. Retrieved
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754:. Retrieved
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728:. Retrieved
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623:19 September
621:, retrieved
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571:, retrieved
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484:paraffin wax
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312:, dipped in
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181:made in the
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18:
1099:Food portal
665:11 December
476:Don Quijote
242:Ciudad Real
92:Fat content
1115:Categories
725:cheese.com
721:"Manchego"
508:References
396:Semicurado
170:pronounced
126:Aging time
108:Dimensions
979:La Serena
974:Idiazabal
929:Alpujarra
360:Varieties
314:olive oil
183:La Mancha
68:La Mancha
1054:Zamorano
999:Manchego
994:Majorero
989:Mallorca
964:Garrotxa
934:Cabrales
800:Archived
645:28 April
598:28 April
573:28 April
551:28 April
496:See also
443:manchego
431:Americas
348:cheese.
310:paraffin
272:artesano
267:raw milk
238:Albacete
191:Manchega
158:Manchego
103:4.5% min
95:6.5% min
24:Manchego
1049:Valdeón
1034:Tetilla
1019:Palmero
1009:Murcian
959:Gamonéu
843:14 June
345:ibérico
293:esparto
189:of the
177:) is a
162:Spanish
84:Texture
36:Spanish
1085:
1029:Roncal
969:Ibores
547:, 2005
489:pleita
406:Curado
376:Fresco
321:casein
298:pleita
277:rennet
250:Toledo
248:, and
246:Cuenca
179:cheese
118:Weight
64:Region
32:
984:Mahón
944:Casín
480:basil
423:tapas
416:Viejo
382:fresh
342:, or
303:wheat
58:Spain
1044:Tupí
1004:Mató
845:2010
824:2017
783:2017
758:2017
732:2017
707:2017
667:2020
647:2010
625:2017
600:2010
575:2010
553:2010
281:salt
78:Ewes
446:or
138:PDO
1117::
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
