Facts About Manchego
Manchego cheese originates from Spain's La Mancha region and is crafted from the milk of Manchega sheep. This exquisite cheese is aged between 60 days and 2 years, developing a firm texture and buttery consistency alongside a unique flavor imparted by sheep's milk. Its exceptional quality is safeguarded under Spain's regulatory framework, earning it a Protected Designation of Origin (PDO) status from the European Union.
To qualify for the PDO label, Manchego cheese must be produced in designated areas of La Mancha using milk from Manchega sheep and aged for a minimum of 60 days. It can be made from either pasteurized or raw milk, but there are stringent regulations concerning additives and production methods.
A distinctive characteristic of Manchego cheese is its rind, which often features a unique pattern from the barrel-shaped molds used in its production. The natural rind can be treated in various ways but must remain intact for the cheese to retain its PDO label. Authentic Manchego cheese will also have a casein tab and a special label from the Manchego Cheese Denomination of Origin Regulating Council.
There are several varieties of Manchego cheese based on aging duration: Fresco (fresh), Semicurado (semi-cured), Curado (cured), and Viejo (aged). Each type offers a different texture and flavor, with the taste becoming more intense the longer the cheese is aged.
Outside of Spain, particularly in North and Central America, you may find cheeses labeled as "Manchego" or "Manchego-type." These variants can differ significantly from the original Spanish cheese and are often made from cow's milk. They might be used for melting or cooking, with variations such as added basil or paraffin wax coatings.