Editing Manchego (section)

==PDO requirements==
A {{lang|es|queso manchego}} must satisfy these requirements:<ref>
{{Citation
 | date = 13 February 2012
 | title = Commission Implementing Regulation (EU) No 129/2012 – approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Queso Manchego PDO)
 | periodical = Official Journal of the European Union
 | location = Brussels
 | volume = L43
 | pages = 3–5
 | url = http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=917
 | access-date = 19 September 2017
}}
</ref>
* It must be produced within designated parts of the provinces of [[Albacete Province|Albacete]], [[Ciudad Real Province|Ciudad Real]], [[Cuenca Province (Spain)|Cuenca]], and [[Toledo Province|Toledo]], all in the La Mancha region.
* It can be made only with the whole milk of sheep of the Manchega breed raised on registered farms within that area.
* It must be aged for a minimum of 60 days (30 days for cheeses weighing up to {{convert|1.5|kg|abbr=on|disp=or}}) and a maximum of two years.
* It must be produced by pressing in a cylindrical mould that has a maximum height of {{convert|12|cm|abbr=on}} and a maximum diameter of {{convert|22|cm|abbr=on}}.

Manchego cheese can be made from pasteurised or [[raw milk]]; if the latter, it may be labelled {{lang|es|artesano}} (artisan). The only permitted additives are natural [[rennet]] or another approved coagulating enzyme and [[sodium chloride|salt]].