Manchego Cheese is made with La Mancha sheep’s milk and must have a minimum maturation of 30 days for cheeses made with pasteurized milk weighing 1.5 kg or less, and 60 days for other formats. In which case, it should not be forgotten that it can have a maximum maturity of 2 years.
The ripening time is the phase that determines the age of a cheese. It belongs to the last phase of the production process and is key in determining flavors and smells. Ripening is the stage where the cheese rests at the right temperature and conditions until it is ready to be consumed.