To qualify for the famous Manchego label, the cheese must be firm and dry, yet rich and creamy. Only sheep's milk from La Mancha may be used. The distinctive pattern on the waxed rind must be visible. The colour of the wax denotes the age of the cheese. The interior should be ivory in colour, with small, irregular eyes. The complexity of the flavour will depend on the age of the cheese but there should be a richness, reminiscent of Brazil nuts and burnt caramel, with a slightly salty finish. The aroma should suggest lanolin and roast lamb.