Our membersPDO Queso Manchego
Protected Designation of Origin
This cheese is made from Manchega sheeps’ milk, undergoing a 30-day minimum maturation stage for cheeses of up to 1,5 kg, made with pasteurised milk, and a 60-day minimum for all other formats. Its firm and compact texture has a colour that ranges from white to a creamy ivory shade, sometimes randomly interspersed with small holes, known as “eyes” in cheesemaking. Truly a delight for the senses.
REASONS TO ENJOY
The milk used to make this cheese is obtained in an area comprising over 400 towns and villages in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. Together, they make up the district known as La Mancha.
The flavour of Manchego cheese has just a touch of acidity which evolves into a potent, flavourful taste, becoming a bit sharper as it ages. A pleasant and unique flavour obtained from Manchego breed sheep’s milk.