Andy Montoya
Queso Manchego is a famous Spanish cheese made in the La Mancha region of Spain. It is made from the milk of the Manchega breed of sheep, and is aged for at least 30 days. Queso Manchego has a distinctive, lasting taste, which takes on spicy notes in very mature cheeses. In Mexico and Spanish-speaking areas of the United States, the name 'manchego' is given to an industrialised cow's milk cheese similar in taste to Monterey Jack.
| Characteristics | Values |
|---|---|
| Region | La Mancha, Spain |
| Milk | Sheep of the Manchega breed |
| Age | 30 days to 2 years |
| Consistency | Firm and compact |
| Texture | Buttery |
| Colour | White to ivory-yellow |
| Rind colour | Yellow to brownish-beige |
| Flavour | Distinctive, well-developed, creamy with a slight piquancy |
| Aftertaste | Characteristic of sheep's milk |
| Grating | Grates well |
| Eating | Can be eaten on its own or on tapas |
| Mexico and Spanish-speaking areas of the US | Name given to an industrialised cow's milk cheese similar in taste to Monterey Jack |
| Costa Rica | Three companies produce a manchego-type cheese |
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What You'll Learn
Queso Manchego is made from the milk of the Manchega breed of sheep
Queso Manchego is a mature cheese made from fresh or pasteurised sheep's milk. The name comes from the Manchega breed of sheep, which is a traditional breed native to the La Mancha region. In Mexico and Spanish-speaking areas of the United States, the term 'manchego' or 'queso tipo manchego' is used to refer to an industrialised cow's milk cheese similar in taste to Monterey Jack. This variety melts well and is used as a table cheese and for cooking.
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It is aged for at least 30 days
Queso Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged for at least 30 days, and sometimes up to 2 years. The cheese has a very distinct lasting taste, which takes on spicy notes in very mature cheeses. It 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 designation queso manchego is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese made in the La Mancha region from the milk of Manchega sheep can be called queso manchego.
In Mexico and Spanish-speaking areas of the United States, manchego or queso tipo manchego (manchego-type cheese) is the name given to an industrialised cow's milk cheese similar in taste to Monterey Jack. It melts well and is used as both a table cheese and for cooking. In Costa Rica, three companies produce a similar cheese, which can come with a drawing of Don Quijote on the label.
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It has a distinctive, lasting taste
Queso Manchego is a Spanish cheese with a very distinct, lasting taste. It is made from the milk of the Manchega breed of sheep and is aged for at least 30 days, although some varieties are aged for up to 2 years. The cheese has a firm and compact consistency, a buttery texture, and a colour that varies from white to ivory-yellow. The flavour is well-developed but not too strong, with a slight piquancy and a characteristic aftertaste of sheep's milk. The longer the cheese is aged, the more pronounced the spicy notes become.
Queso Manchego is the most famous Spanish cheese and takes its name from the La Mancha region of central Spain, made famous by Don Quixote. The designation 'queso manchego' is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union.
In Mexico, Costa Rica, and Spanish-speaking areas of the United States, the name 'manchego' or 'queso tipo manchego' is given to an industrialised cow's milk cheese similar in taste to Monterey Jack. This variety melts well and is used as a table cheese and for cooking. However, it is distinct from the traditional Spanish Queso Manchego, which is made from sheep's milk and has a stronger, more lasting taste.
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It is the most famous Spanish cheese
Queso Manchego is the most famous Spanish cheese. It comes from the La Mancha region of Spain and is made from the milk of the traditional Manchega breed of sheep. It is aged for at least 30 days and has a very distinct, lasting taste, which takes on spicy notes in very mature cheeses. The cheese 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 designation queso manchego is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese made in the La Mancha region from the milk of Manchega sheep can be called queso manchego.
In Mexico and Spanish-speaking areas of the United States, manchego or queso tipo manchego (manchego-type cheese) is the name given to an industrialised cow's milk cheese similar in taste to Monterey Jack. It melts well and is used as both a table cheese and for cooking. In Costa Rica, three companies produce a similar cheese, which can come with a drawing of Don Quijote on the label.
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It is grated, eaten on its own, or used in tapas
Queso Manchego is a Spanish cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged for at least 30 days, but can be aged for up to 2 years, and has a very distinct, lasting taste. The colour of the cheese varies from white to ivory-yellow, and the rind from yellow to brownish-beige. The cheese has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.
Queso Manchego is a versatile cheese that can be grated, eaten on its own, or used in tapas. In Mexico and Spanish-speaking areas of the United States, "manchego" or "queso tipo manchego" refers to an industrialised cow's milk cheese similar in taste to Monterey Jack. This variety melts well and is used as both a table cheese and for cooking. In Costa Rica, three companies produce a similar cheese, which can come with a drawing of Don Quijote on the label.
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Frequently asked questions
Queso manchego is a Spanish cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed.
Queso manchego is aged for at least 30 days, but can be aged for up to 2 years.
Queso manchego has a very distinct, lasting taste. It is creamy with a slight piquancy and takes on spicy notes when very mature.
