The organoleptic characteristics of cheese are:
The rind
Consistency
Hard, parasite-free.
Colour
Pale yellow or greenish-blackish when the surface is not cleaned of moulds developed during maturing.
Appearance
Presence of the imprints of esparto matting moulds on the side surface and flower type (“flor”) imprints on the flat sides.
The cheese
Consistency
Firm and compact
Colour
Varies from white to yellowish-ivory.
Smell
Lactic, intensely acidified and persistent, evolving into hints of spice in the more matured varieties, with a long overall persistence.
Flavour
Slightly acidic, strong and flavoursome, becoming spicy in very matured cheeses. Pleasant and peculiar aftertaste typical of milk from the Manchega sheep.
Appearance
Presence of small, unevenly distributed eyes. These may sometimes be lacking.
Texture
Low elasticity, with a buttery and somewhat floury feel, which can be grainy in very mature cheeses.
