Manchego 
A smooth, firm, creamy cheese
Originating from the La Mancha region of Spain, Manchego is a well-loved cheese made from the milk of Manchega sheep.
This special cheese has a Protected Designation of Origin (PDO) status, so it must adhere to specific ingredients and methods. That said, it can be made with either vegetarian or animal rennet, and with pasteurised or unpasteurised milk. Futura’s Manchego is made from microbial rennet and pasteurised milk, so it is suitable for all to enjoy.
Manchego is known for its firm, buttery texture and its creamy, nutty, slightly zesty taste. It adds flavour and texture to recipes and dishes, and pairs well with wine as part of a cheese board. Futura Foods provides this gorgeous cheese in a range of cuts and sizes, so you can use it for retail, foodservice and manufacturing.
Available in:
Chilled
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Taste & Texture
Creamy, firm, nutty
Manchego has a firm, compact texture and a nutty and creamy flavour, with a slight zing of the sheep’s milk from which it’s made.
It comes in various maturities, affecting its flavour profile and texture, ranging from a few weeks (called Fresco) to two years (called Viejo).
It can be used as a confident, classy addition to any cheese board or as a snack on its own with honey and nuts. It is perfect as an accompanying dish in a tapas spread, pairs beautifully with wine and is a delightful flourish, crumbled or shaved over pasta and salads.
How it’s made
A unique and protected method in Spain
The Manchega sheep, whose milk is used to produce this iconic cheese, roam the expansive plateaus of Spain’s dehesa (a special agricultural area), feeding on shrubs and producing a rich milk that imparts the cheese with its distinctive qualities.
This special cheese has a Protected Designation of Origin (PDO) status, so it must adhere to specific ingredients and methods, and it must be produced in the La Mancha region provinces of Albacete, Ciudad Real, Cuenca and Toledo. Additionally, it can only be made with whole milk from Manchega breed sheep raised in the region and aged for a minimum of 60 days (except for cheese weighing less than 1.5kg) and up to a maximum of two years.
Finally, it must be pressed in a cylindrical mould that is 12cm maximum height and 22cm maximum diameter.
Nutritional Values
Ingredients
Manchego Cheese (Pasteurised Sheep’s MILK, Salt, Calcium Chloride, Microbial rennet, Starter cultures, Preservative: Lysozyme (EGG). Inedible rind coating
Allergens
Milk & Egg
Storage
Keep Refrigerated. Once opened use within 5 days and by date shown.
Nutritional values shown are for a typical Manchego, please contact us for full product specifications.
Typical Values
per 100g (as sold)
Did you know…?
The rind on Manchego typically has a distinctive cross-hatch pattern a result of the traditional moulds used during production.
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