# 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)), Division 3.3: Raw materials (for processed products only)

Extent: E+W+S+N.I.

‘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.

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Source: https://www.legislation.gov.uk/eur/2012/129/annex/II/division/SINGLE/division/3/division/3.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2012-129/annex-II/division-SINGLE/division-3/division-3.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.