Important Facts
Country of Origin Spain
Specific Origin La Mancha region
Certification PDO (1984)
Milk Type Manchega ewe's milk
Milk Treatment Raw or pasteurized
Rind Pleita and flor imprints
Texture Compact
Flavor Slightly acidic
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors White to yellowish ivory
Forms Cylindrical with flat faces
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet

Manchego Cheeses on AnyCheese

Compare Manchego Cheese to Other Cheeses