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Manchego cheese is made from the milk of sheep pertaining to the Manchega breed and is made in the La Mancha area of Spain. The cheese must age for between 60 days and two years. The cheese has a very distinctive flavour which is well developed but not too powerful and its texture is buttery yet it has a firm and compact consistency. The European Union has granted Manchego (or Queso Mancego) Protected Designation of Origin status.

For a cheese to be classified as Manchego cheese it must satisfy 4 requirements. Firstly, it has to have been produced in La Mancha, the region that is comprised of Albacete, Ciudad Real, Cuenca and Toledo. Secondly it must be produced with the whole milk of Manchega breed sheep that are raised in La Mancha. Thirdly, the cheese has to have been aged for a minimum of 60 days and for a maximum of 2 years. Lastly, it must be produced by cylindrical mould pressing of certain measurements. And voila! You have not a r4i gold card but Manchego cheese.