{
  "url": "https://openlegislation.uk/eu-regulation-2012-129/annex-II/division-SINGLE/division-3/division-3.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2012-129/annex-II/division-SINGLE/division-3/division-3.2.json",
  "legislation": "eur/2012/129",
  "legislation_title": "Commission Implementing Regulation (EU) No 129/2012 of 13 February 2012 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Queso Manchego (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2012-129",
  "path": "annex/II/division/SINGLE/division/3/division/3.2",
  "kind": "division",
  "number": "3.2",
  "heading": "Description of the product to which the name in point 1 applies",
  "text": "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.\n‘Queso Manchego’ can be made with either pasteurised or raw milk. In the latter case, the label may bear the word ‘Artesano’.\n‘Queso Manchego’ is a fat cheese with the following physical properties after ageing:\nshape: cylindrical with smooth sides,\nmaximum height: 12 cm,\nmaximum diameter: 22 cm,\ndiameter/height ratio: between 1,5 and 2,2,\nminimum weight: 0,4 kg,\nmaximum weight: 4,0 kg.\nThe physico-chemical properties of the cheese are:\npH 4,8 to 5,8,\ndry matter: minimum 55 %,\nfat content: minimum 50 % of the dry matter,\ntotal protein in dry matter: minimum 30 %,\nsodium chloride: maximum 2,3 %.\nCharacteristics of the paste:\nconsistency: firm and compact,\ncolour: from white to ivory-yellow,\naroma: lactic, intensely acidic and persistent, developing spicy notes and long overall persistence in cheeses that have been well aged,\nflavour: 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,\nappearance: small, unevenly distributed eyes, although these are sometimes not present,\ntexture: low elasticity, buttery, slightly floury; can become granular in very well-aged cheeses.\nThe microbiological limits are as follows:\nEscherichia coli: maximum of 1 000 colonies/gram,\nStaphylococcus aureus: maximum of 100 colonies/gram,\nsalmonella: absence in 25 grams,\nlisteria: absence in 25 grams.\nThe 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.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2012/129/annex/II/division/SINGLE/division/3/division/3.2",
    "retrieved_at": "2026-11-01T14:49:35.914620+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}