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Manchego (officially (スペイン語:queso manchego), ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the breed. Official cheese is to be aged for between 60 days and two years. has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk. The designation is protected under Spain's Denominación de Origen (DO) regulatory classification system,〔 〕 and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union.〔 〕 ==PDO requirements== To be designated as , the cheese must satisfy the following requirements:〔 〕 * It must have been produced in an area that is restricted to designated parts of the provinces of Albacete, Ciudad Real, Cuenca and Toledo that lie within the La Mancha region. * It can be made only with the whole milk of sheep of the breed that are raised on registered farms within the designated area. * The cheese must have been aged for a minimum of 60 days (30 days for cheeses weighing up to 1.5 kg) and a maximum of two years. * The cheese must be produced by pressing in a cylindrical mould that has a maximum height of 12 cm and a maximum diameter of 22 cm. cheese can be made from pasteurised or raw milk; if the latter, it may be labelled as (artisan). The only permitted additives are natural rennet or another approved coagulating enzyme, and sodium chloride (salt). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Manchego」の詳細全文を読む スポンサード リンク
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