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Cheese from Spain, Castilla-La Mancha
Manchego is a pressed cheese made only from the milk of Manchega sheep. The milk is set with rennet at 28–32 °C, the curd is cut, stirred and reheated, then pressed in moulds that print a flower on the faces and a plaited esparto band on the sides. It is salted and ripened 30 days to 2 years. Made in 7 steps over 30 days – 2 years. The longest step, ripen, turning and cleaning, takes 30 days – 2 years (Junta de Comunidades de Castilla-La Mancha 2025) and runs at 3–16 °C (Junta de Comunidades de Castilla-La Mancha 2025). Lactococcus lactis subsp. lactis (dominant) and subsp. cremoris, wild strains in artisanal cheese does most of the fermenting.
| Main step | 30 days – 2 yearsSet[pliego-manchego] | Ripen, turning and cleaning |
|---|---|---|
| Temperature | 3–16 °CSet[pliego-manchego] | Ripen, turning and cleaning |
| Acidity | pH 4.8–5.8Set[pliego-manchego] | Ripen, turning and cleaning |
| Manchega ewe milk · In the vat at least 6.5% fat, 4.5% protein and 11% useful dry extract, pH 6.5–7; no milk of other species[pliego-manchego] |
| Natural rennet or other authorised coagulating enzymes[pliego-manchego] |
| Common salt · As brine, dry salt or both[pliego-manchego] |
| Starter: The specification names no starter. Wild Lactococcus lactis from the milk takes part in raw-milk artisanal cheese. |
Total time across the recorded steps: 30 days – 2 years
What changes: Starting material: Manchega ewe milk, chilled soon after milking
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Manchego is made only from Manchega sheep milk, and its moulds copy the old esparto-grass pleita band and wooden flower boards. It is set at a cooler 28–32 °C and reheated to no more than 40 °C, lower than the cooked Italian pecorino Romano.
The specification sets limits for the finished cheese, including no Salmonella or Listeria monocytogenes in 25 g. Raw-milk cheese may be labelled "Artesano". ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones; Manchego is not cooked.
Hazards the sources name: Limits set for the cheese: Escherichia coli (beta-glucuronidase positive) at most 1000 cfu/g, coagulase-positive Staphylococcus at most 100 cfu/g, Salmonella and Listeria monocytogenes absent in 25 g.
Every number is labelled with how it is known. How this atlas is made
Cervantes ties cheese to La Mancha in Don Quixote, and cookery and dairy books from 1878 on name queso manchego among Spanish cheeses. The flower and pleita marks come from the old esparto moulds, now copied in plastic. The name was provisionally recognised in Spain in 1982.
