Manchega sheep are developed from Entrefino sheep and have a
double production use: milk and sheep meat. Among this breed, there are two
accepted varieties: black and white. The latter one makes up more than 90% of
the animals. The average milk production is 100 liters (26.4 gallons) per
animal a year, being markedly seasonal during the months of April, May and
June.
Manchego cheese is the most important and well-known sheep’s
milk cheese in Spain. True Manchega cheese is made only from whole milk of the
Manchega sheep raised in the La Mancha region. This region is a vast high
plateau, more than 600 meters (1,969 ft) above sea level.
About Manchega Sheep
