Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchego breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. It melts well and is used as both a table cheese and for cooking.