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Manchego is, without a doubt, the most famous cheese in Spain. It has been consumed since time immemorial throughout the region of La Mancha. This has made it possible today for an important cheese industry to develop, which maintains handcrafted production of the cheese.

Manchego Cheese is an oily cheese, made exclusively from raw or pasteurised Manchega breed sheep’s milk. Its shape is cylindrical. The rind, yellow or dark brown in colour, displays, on the sides, the characteristic design of the esparto creases and, on the top and bottom, the so-called ‘flower’ or mark made by the wooden press slats. Its texture is compact, dense and oily, its colour varies between white and yellowish-ivory, and its flavour is intense, peculiar and slightly salty. It has had a Denomination of Origin since 1991 and each cheese must be identified on one of its flat sides with a numbered casein plaque.

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