The difference lies in the aging time in the cellar. *Semicurado* (semi-cured) ages for 2 to 3 months (soft, creamy texture); *curado* (cured) for 4 to 7 months (intense flavor); *viejo* (aged) for 7 to 12 months; and *añejo* (extra-aged) for over 12 months (hard, crumbly texture and sharp flavor).

To be classified as Manchego, it must be made exclusively from the milk of Manchega sheep, aged in the Castilla-La Mancha region, and bear two mandatory marks: a casein plaque embedded in the rind and the numbered back label from the Regulatory Council.

Ideally, store it in the lower section (vegetable drawer) of the refrigerator at temperatures between 4 and 8°C. Wrap only the cut surface in wax paper or plastic wrap, leaving the rind exposed so the cheese can "breathe." An airtight cheese container with a piece of dry bread inside also helps regulate humidity.

With hard cheeses (cured, sheep's milk), the appearance of surface mold is a natural process. Simply remove a thin layer (approximately half a centimeter) of the affected area with a knife; the rest of the wedge is perfectly safe and ready to eat.

It depends on the origin. Natural rinds (rubbed with olive oil, lard, or rosemary) are edible and add rustic flavor notes. However, artificial rinds (waxed, colored, or paraffin-coated) serve only as protection and should not be eaten.