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Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is made by curdling sheep's milk using calf's rennet, then cutting the curds and pressing them by hand into cylindrical moulds. The moulds are then pressed and the resulting wheels of cheese are brined, before being transferred to natural ageing caves for anywhere between a month and two years.
| Characteristics | Values |
|---|---|
| Type of milk | Sheep's milk |
| Breed of sheep | Manchega |
| Minimum fat content | 6% |
| Milk type | Raw or pasteurised |
| Minimum ageing time | 60 days |
| Maximum ageing time | 2 years |
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What You'll Learn
Manchego cheese is made from the milk of the Manchega breed of sheep
The cheese is made by curdling sheep's milk using calf's rennet, then gently cutting the curds and pressing them by hand into cylindrical moulds. The moulds themselves are etched with a pattern that gives Manchego's rind its unique texture, replicating the markings formed by the woven fronds of the grass baskets in which Manchego cheeses were traditionally made. The moulds are pressed, and the resulting wheels of cheese are then brined, after which they are transferred to natural ageing caves.
Manchego can be made with either raw sheep's milk or pasteurised milk. The raw version, known as artesano, retains more of the earthy, grassy, tangy flavour of the sheep's milk. The cheese is aged for a minimum of 60 days (30 days for cheeses weighing up to 1.5 kg) and a maximum of two years. 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.
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The milk must be whole and have a minimum fat content of 6%
Manchego cheese is made from the milk of the Manchega breed of sheep. The milk must be whole and have a minimum fat content of 6%. The cheese is made by curdling the milk using calf's rennet, then gently cutting the curds and pressing them by hand into cylindrical moulds. The moulds are etched with a pattern that gives Manchego's rind its unique texture. The resulting wheels of cheese are then brined, and transferred to natural ageing caves where they spend anywhere from a month to two years.
The use of sheep's milk gives Manchego its distinctive characteristics, setting it apart from other types of cheese. To be officially recognised as Manchego cheese, it must be made with at least 60% Manchega sheep's milk. The remaining percentage can come from other breeds, but it is often supplemented with sheep's milk to maintain the authentic flavour. The production process involves ageing the cheese for a specific period, which further enhances its taste and texture.
Manchego can be made with either raw sheep's milk or pasteurised milk. The raw version, known as artesano, retains more of the earthy, grassy, tangy flavour of the sheep's milk. 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.
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The cheese is aged for between 60 days and 2 years
Manchego cheese is aged for between 60 days and 2 years. This ageing process is what gives Manchego its distinctive characteristics, setting it apart from other types of cheese. The cheese is aged in natural caves, where the wheels of cheese are brined and then transferred to age for anywhere from a month to two years. The ageing process enhances the taste and texture of the cheese, giving it a firm and compact consistency and a buttery texture. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The longer the cheese is aged, the more developed its flavour becomes, although it should never be too strong.
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It is made by curdling sheep's milk using calf's rennet
Manchego cheese is made by curdling sheep's milk using calf's rennet. It is made from the milk of the Manchega breed of sheep, which must have a minimum fat content of 6%. The cheese is then gently cut and pressed by hand into cylindrical moulds. The moulds are etched with a pattern that gives Manchego's rind its unique texture, replicating the markings formed by the woven fronds of the grass baskets in which Manchego cheeses were traditionally made. The moulds are then pressed, and the resulting wheels of cheese are brined. Finally, they are transferred to natural ageing caves, where they spend anywhere from a month to two years.
Manchego cheese can be made with either raw or pasteurised sheep's milk. The raw version, known as artesano, retains more of the earthy, grassy, tangy flavour of the sheep's milk. To be officially recognised as Manchego cheese, it must be made with at least 60% Manchega sheep's milk. The remaining percentage can come from other breeds, but it is often supplemented with sheep's milk to maintain the authentic flavour.
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The cheese is pressed into cylindrical moulds
Manchego cheese is made from the milk of the Manchega breed of sheep. The milk must have a minimum fat content of 6% and can be either raw or pasteurised. The cheese is pressed into cylindrical moulds, which are etched with a pattern that gives the rind its unique texture. The moulds have a maximum height of 12 cm and a maximum diameter of 22 cm. The cheese is then brined and transferred to natural ageing caves, where it spends anywhere from a month to two years.
The use of sheep's milk gives Manchego its distinctive characteristics and sets it apart from other types of cheese. The raw version, known as artesano, retains more of the earthy, grassy, tangy flavour of the sheep's milk. 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.
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Frequently asked questions
Manchego cheese is made from the milk of the Manchega breed of sheep.
The milk must have a minimum fat content of 6%.
Manchego cheese is aged for a minimum of 60 days and a maximum of two years.
Raw Manchego cheese, known as artesano, retains more of the earthy, grassy, tangy flavour of the sheep's milk.
The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige.
