manchego cheese
Sign in to saveManchego (, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Key facts
- Cheese.name
- Manchego
- Cheese.image
- Queso Manchego. Inauguración del 38º Salón Gourmets (cropped).jpg
- Cheese.country
- Spain
- Cheese.region
- La Mancha
- Cheese.source
- Ewes
- Cheese.texture
- Firm and compact
- Cheese.fat
- 6.5% min
- Cheese.protein
- 4.5% min
- Cheese.dimensions
- max height max diameter
- Cheese.weight
- min , max
- Cheese.aging
- min 30 days, max 2 years
- Cheese.certification
- PDO
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 7 products
- Energy
- 465 kcal
- Fat
- 39.7 g
- — of which saturates
- 28 g
- Carbohydrates
- 1.6 g
- — of which sugars
- 1 g
- Fibre
- 0 g
- Protein
- 25 g
- Salt
- 1.67 g
via Open Food Facts · ODbL
~5 min read
Encyclopedic overview
9 sectionsContents
- PDO requirements
- Manufacture and labelling
- Varieties
- Americas
- North America
- Central America
- See also
- References
- External links
Manchego (, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Manchego 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 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.
Excerpted from Wikipedia’s “manchego cheese” article, available under the CC BY-SA 4.0 licence.