Manchego (, ) is a

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

made in the

La Mancha La Mancha () is a natural region, natural and historical region in the provinces of Spain, Spanish provinces of province of Albacete, Albacete, province of Cuenca, Cuenca, province of Ciudad Real, Ciudad Real and province of Toledo, Toledo. It ...

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 is protected under Spain's

denominación de origen In Spain and Latin America, the (; )In other languages of Spain: * Catalan: (). * (). * (). is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. ...

regulatory classification system, and the cheese has been granted

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO) status by the

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...

PDO requirements

A must satisfy these requirements: * It must be produced within designated parts of the provinces of

Albacete Albacete ( , , ) is a city and municipality in the Spanish autonomous community of Castilla–La Mancha, and capital of the province of Albacete. Lying in the south-east of the Iberian Peninsula, the area around the city is known as Los Llan ...

Ciudad Real Ciudad Real (, ) is a municipality of Spain located in the autonomous community of Castile–La Mancha, capital of the province of Ciudad Real. It is the 5th most populated municipality in the region. It was founded as Villa Real in 1255 as a ro ...

, Cuenca, and Toledo, all in the La Mancha region. * It can be made only with the whole milk of sheep of the Manchega breed raised on registered farms within that area. * It must be aged for a minimum of 60 days (30 days for cheeses weighing up to ) and a maximum of two years. * It must be produced by pressing in a cylindrical mould that has a maximum height of and a maximum diameter of . Manchego cheese can be made from pasteurised or raw milk; if the latter, it may be labelled (artisan). The only permitted additives are natural

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...

or another approved coagulating enzyme and

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

Manufacture and labelling

The moulds in which the cheese is pressed are barrel-shaped. Traditionally, manchego cheese was made by pressing the curd in plaited

esparto Esparto, halfah grass, or esparto grass is a fiber produced from two species of perennial grasses of north Africa, Spain and Portugal. It is used for crafts, such as cords, basketry, and espadrilles. '' Stipa tenacissima'' and '' Lygeum spar ...

grass baskets, which left a distinctive zig-zag pattern (known as ) 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

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

. During the maturation process, manchego cheese develops a natural rind. The regulations permit this to be washed, coated in

paraffin Paraffin may refer to: Substances * Paraffin wax, a white or colorless soft solid (also in liquid form) that is used as a lubricant and for other applications * Liquid paraffin (drug), a very highly refined mineral oil used in cosmetics and for med ...

, dipped in

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

, or treated with certain approved transparent substances, but require that it must not be removed if the cheese is to be marketed as PDO. Cheeses that meet the PDO requirements carry a

casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...

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 , a serial number, and artwork depicting Don Quixote de La Mancha. 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 , or cheese. Almost 60% of Spanish cheese 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 Manchego Cheese (Fundación C.R.D.O Queso Manchego).

Varieties

has a variety of different flavours depending on its age: * : ''fresh'' cheese is aged for 2 weeks. It has a rich but mild flavour, not a true due to its lack of ageing. Produced in small quantities, it is rarely found outside Spain. * : semifirm, semicured cheese aged for 3 weeks to 3–4 months, somewhat milder than curado. * : semifirm cured cheese aged for 3–6 months with a caramel and nutty flavour. * : 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 ''

tapas Tapas () are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as , which are battered, fried baby squid; or , spicy potatoes). In some bars ...

''.

Americas

North America

In Mexico and Spanish-speaking areas of the United States, or (manchego-type cheese) is the name given to an industrialized cow's milk cheese similar in taste to

Monterey Jack Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. Originating in Monterey, on the Central Coast of California, the cheese has been called "a vest ...

. 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.

Central America

In Costa Rica, three companies (Dos Pinos, Los Alpes, and Monteverde) produce a manchego-type cheese (), which can come with a drawing of Don Quijote on the labels. One company also makes a manchego-type cheese with

basil Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" r ...

added. These Costa Rican cheeses can come dipped in

paraffin wax Paraffin wax (or petroleum wax) is a soft colorless solid derived from petroleum, coal, or oil shale that consists of a mixture of hydrocarbon molecules containing between 20 and 40 carbon atoms. It is solid at room temperature and melting poi ...

, and some have the pattern pressed on the side.

References

External links

* Manchego cheese info a
spanishclub.blog
{{DEFAULTSORT:Manchego Cheese Cheeses with designation of origin protected in the European Union Spanish cheeses Castilian-La Mancha cuisine Sheep's-milk cheeses