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Manchego (Spanish: queso manchego, pronounced [ˈkeso manˈtʃeɣo]) 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.
The most famous product from Manchega sheep is the Manchego cheese made from their milk. [3] True Manchego cheese must be made from the whole milk of Manchega sheep raised in La Mancha. [3] In La Mancha, Manchego are primarily raised for dairy production, but elsewhere their use is more diversified and they may be raised for meat as well. [1]
Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties.
Zamorano (Spanish: Queso zamorano) is a sheep's milk cheese made in the province of Zamora, Spain. [1] This is a hard cheese which is typically aged about 6 months. The cheeses are turned often and rubbed with olive oil, giving the cheese its characteristic dark color. [2]
Cut Idiazabal cheese. Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre regions of Spain. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind.
Torta del Casar (Extremaduran: Torta del Casal) is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Cáceres , its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon , a wild thistle.
Queso manchego, or "cheese from La Mancha", is one of the most famous Spanish cheeses; more than 30% of Spain's cheese products are of this variety. [11] It is a cured cheese made from the milk of local manchega sheep (Ovis aries ligeriensis), also called ovejas manchegas) which abound in the pastures year-round. [12]
Campo de Montalbán is a semi-firm to firm Spanish cheese made from a blend of cows', sheep's and goats' milk in La Mancha. This cheese resembles manchego in texture and appearance, and until 1985 it was in fact considered a manchego. Campo de Montalbán is distinguished by its three milk blend, while manchego contains only sheep's milk. [1]
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