Is called manchego cheese when is elaborated in the region of La Mancha, from milk of Manchego sheep. Manchego cheese is made from pasteurized sheep's milk and Artisan Manchego cheese with unpasteurized sheep milk, from registered herds in Designation of Origin.

Manchego cheese is the product of a hard and extreme weather, which favors the growth of very tough plants, food of a very curious sheep breed that are subject to very strict control in feeding and health. The result of these features is a unique cheese in the world.

The elaboration process begins with milking and milk cooling. Then we proceed to the coagulation and cutting where the milk is heated to 30°C and maintained in that temperature for 45 minutes. The compact curd obtained is subjected to successive cuts until small grains similar to grains of rice are obtained.
In the draining phase the mass is stirred and then slowly heat to a maximum temperature of 40°C to easily remove the liquid or whey.  The curd obtained is put into cylindrical molds and each cheese is individually identified through a serial number on the casein label.
Then is press, turns and proceeds to step salting. Finally, the drying process and cheese undergoes maturation. The cheese is placed in a cold chamber with temperatures ranging between 10 º C and 12 º C.