With regards to its organoleptic characteristics it is worth highlighting that its rind is hard, firm and of a pale yellow or dark grey-brown colour. Take note also of the print on the mould, “pleat-like” on the side surface and “flower-like” on the flat surfaces. The cheese should be of an even texture and the colour varies from white to an ivory-yellow colour.
The cut usually has small, unevenly distributed holes across the surface although they are not always present. The texture is of low elasticity with a buttery and somewhat floury feel. In the more mature cheeses it can be granulated.
It gives off a longlasting, lactic, acidified, intense and persistent aroma which evolves to a spicier smell in those of longer ageing. As regards taste, it is slightly acidic, strong and pleasant becoming spicy in very mature cheeses. A pleasant and distinctive after-taste afforded by manchegan sheep´s milk.
Manchegan cheese can be included on a cheese board or mixed in with salads, tapas or accompanied with quince jelly or nuts. The older cheeses are used to grate or are cut into cubes, covered with a beaten egg and breadcrumbs and then fried. It pairs well with white wine or a young red wine or vintage wine.