Manchega (sheep)
Spanish dairy sheep breed required for the Manchego DOP. Adapted to harsh Castilian conditions; the breed-place-cheese specificity is foundational to the tradition.
Yield
~150-250L per lactation per ewe. Lower yield than Lacaune but well-adapted to the dry Castilian plateau where Lacaune wouldn't thrive.
Dominant regions
La Mancha region, Castile, central Spain. Required for the Manchego DOP — 100% Manchega milk is non-negotiable.
History
The Manchega breed is endemic to the Castilian plateau; documented since at least Roman times when Pliny the Elder described local sheep dairying. The breed's adaptation to harsh dry conditions (hot summers, cold winters, sparse pasture) is foundational to the Manchego tradition.
Flavor character
Lanolin-warm and slightly nutty when fresh; develops crystalline tyrosine and caramelized character in aged versions. The breed produces firm-textured milk well-suited to long aging.
Signature cheeses
- Manchego DOP (Manchega required)