Division 3.2 Description of the product to which the name in point 1 applies

Pressed cheese made from milk of ewes of the ‘Manchega’ breed, aged for a minimum of 30 days for cheeses weighing up to 1,5 kg and from 60 days up to a maximum of 2 years for larger cheeses.

‘Queso Manchego’ can be made with either pasteurised or raw milk. In the latter case, the label may bear the word ‘Artesano’.

‘Queso Manchego’ is a fat cheese with the following physical properties after ageing:

• shape: cylindrical with smooth sides,

• maximum height: 12 cm,

• maximum diameter: 22 cm,

• diameter/height ratio: between 1,5 and 2,2,

• minimum weight: 0,4 kg,

• maximum weight: 4,0 kg.

The physico-chemical properties of the cheese are:

• pH 4,8 to 5,8,

• dry matter: minimum 55 %,

• fat content: minimum 50 % of the dry matter,

• total protein in dry matter: minimum 30 %,

• sodium chloride: maximum 2,3 %.

Characteristics of the paste:

• consistency: firm and compact,

• colour: from white to ivory-yellow,

• aroma: lactic, intensely acidic and persistent, developing spicy notes and long overall persistence in cheeses that have been well aged,

• flavour: slightly acidic, strong and flavoursome, becoming spicy in cheeses that have been well aged. Pleasant and distinctive aftertaste produced by the milk of ewes of the ‘Manchega’ breed,

• appearance: small, unevenly distributed eyes, although these are sometimes not present,

• texture: low elasticity, buttery, slightly floury; can become granular in very well-aged cheeses.

The microbiological limits are as follows:

• Escherichia coli: maximum of 1 000 colonies/gram,

• Staphylococcus aureus: maximum of 100 colonies/gram,

• salmonella: absence in 25 grams,

• listeria: absence in 25 grams.

The cheese is slightly acidic, strong and flavoursome, with the flavour becoming spicy in cheeses that have been well aged. Pleasant and distinctive aftertaste produced by the milk of ewes of the ‘Manchega’ breed.