Division 3.3 Raw materials (for processed products only)

‘Queso Manchego’ cheese is made from milk of ewes of the ‘Manchega’ breed, natural rennet or other authorised coagulation enzymes and sodium chloride.

The milk must not contain any medicinal products that may have a negative impact on production, maturation and preservation of the cheese.

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

The analytical characteristics of the cheese are as follows:

• fat content: 6,5 % minimum,

• proteins: 4,5 % minimum,

• useable dry matter: 11 % minimum,

• pH: 6,5-7,

• freezing point: ≤ – 0,550 °C.