The Manchega is a breed of sheep native to the La Mancha region of Spain. The Manchega is most famous for producing the milk that is used to produce Manchego cheese, a very popular Spanish sheep’s milk cheese.

Origins

Manchega sheep are native to the La Mancha plateau in New Castile. The Manchega sheep’s ancestors were known as Ovis aries ligeries, and migrated across the Pyrenees and much of northern Spain before finally settling in La Mancha. The breed was domesticated by the early residents of La Mancha and bred to its current state. The Manchega were typically only bred among themselves and were seldom crossbred, resulting in a remarkably pure bloodline among today’s animals. As a result, the Manchega’s characteristics have remained relatively unchanged over the past several centuries.

Characteristics

The Manchega is a medium-sized, entrefino type sheep. The Manchega come in two colours, white and black, although the white Manchega comprises the vast majority of the animals, with roughly 90% of Manchega possessing this colouration. Both sexes of Manchega are polled. The sheep are of medium weight and height, with rams typically weighing 85-90 kilograms and standing 76 centimetres tall, and ewes weighing 55-60 kilograms and standing 68 centimetres tall. The Manchega’s wool has a staple length of about 14-16 centimetres and a fibre diameter of 26-8 microns. They are a medium wool breed. There are also three different subtypes of Manchega: the alcarreña (also known as manchega pequeña), the montesina and the black manchega.