The Denomination Manchego Cheese includes the largest natural region of Spain, located in the center of the Iberian Peninsula. Its most northern part can be found 30 miles north of Madrid. It extends to 35,000 square kilometers (13,513 sq. mi.) with maximum distances of 300 kilometers from east to west and 200 kilometers from north to south (186 and 124 miles, respectively).

The area is geologically a plain with an altitude that ranges from 650 to 800 meters (2,133 to 2,625 feet) above sea level. It has an extreme climate with big thermic differences, maximum temperatures reaching more than 50ºC (122ºF). 80% of the days are sunny, rain is scarce (375 mm a year) and irregular, and the wind is changeable.

The Manchego sheep make use of the leftovers of the grain and pulse harvest. In this natural region there is a big variety of perennial plants which are fundamental in the Manchego sheep’s feeding. Also, there are other aromatic species typical of this area which have a determining influence on the milk composition.

For making Manchego Cheese, the Regulations for the Denomination of Origin accept only milk obtained from Manchego sheep. The Manchego sheep comes from the Entrefino breed and has a double production use: milk and sheepmeat. Among this breed there are two accepted varieties: black and white. The latter one makes up more than 90% of the animals. The average milk production is 100 liters (26.4 gallons) per animal a year, being markedly seasonal during the months of April, May and June.

Fundación C.R.D.O. Queso Manchego
Avda. del Vino, s/n - Apdo. correos 228 13300 Valdepeñas (Ciudad Real) Spain
Telf.: 34-26-322666 - Fax: 34-26-322712
web: www.quesomanchego.es
e-mail: crdoqman@arrakis.es e-mail: crdoqlab@arrakis.es

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