Manchego made with cultures isolated from high quality raw milk Manchego cheeses (Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. dextranicum and Lactobacillus plantarum) contained, at the end of the ripening period studied, higher concentrations of total free amino acids than cheeses made with the commercial starter culture (composed of two strains of Lactococcus lactis). Particularly striking is glutamate, which more than doubles in the "wild" Manchegos.
Poveda, et al., "Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening," Food Chemistry 84/2 (2004), 213-218