| 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[ˈkesomanˈtʃeɣo]) is acheese made in theLa Mancha region of Spain from themilk of sheep of theManchega 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 designationqueso manchego is protected under Spain'sdenominación de origen regulatory classification system,[2] and the cheese has been grantedProtected Designation of Origin (PDO) status by theEuropean Union.[3]
Aqueso manchego must satisfy these requirements:[4]
Manchego cheese can be made from pasteurised orraw milk; if the latter, it may be labelledartesano (artisan). The only permitted additives are naturalrennet or another approved coagulating enzyme andsalt.
The moulds in which the cheese is pressed are barrel-shaped. Traditionally, manchego cheese was made by pressing the curd in plaitedesparto grass baskets, which left a distinctive zig-zag pattern (known aspleita) on the rind.[1] 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 ofwheat.
During the maturation process, manchego cheese develops a natural rind. The regulations permit this to be washed, coated inparaffin, dipped inolive oil, 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 acasein 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 legendqueso manchego, a serial number, and artwork depictingDon Quixote de La Mancha.[5]
A cheese that is similar to manchego[6] and made in the same region, but from a blend of cows’, goats’, and ewes’ milk, is sold asqueso ibérico, oribérico cheese.
Almost 60% ofSpanish 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).[7]
Queso manchego has a variety of different flavours depending on its age:[8][9][10]
In Mexico and Spanish-speaking areas of the United States,manchego orqueso tipo manchego (manchego-type cheese) is the name given to anindustrialized cow's milk cheese similar in taste toMonterey Jack.[13] It melts well and is used as both atable cheese and for cooking. Apart from the name, this cheese has nothing in common with the Spanish variety.
In Costa Rica, three companies (Dos Pinos, Los Alpes,[14] and Monteverde) produce a manchego-type cheese (queso tipo manchego), which can come with a drawing ofDon Quijote on the labels.[15] One company also makes a manchego-type cheese withbasil added. These Costa Rican cheeses can come dipped inparaffin wax, and some have thepleita pattern pressed on the side.
