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Cured Montescusa D.O. La Mancha Sheep Cheese
The Cured Montecusa Manchego Cheese has a regular halo, ivory-colored paste with few unevenly distributed eyes.
Very deep smell due to its long curing, pleasantly aggressive flavor.
Consistent texture and pastiness. Long persistence and good memory once consumed.
*Price per approximate weight of 400 gr. wedge.
Pasteurized Manchega sheep milk (98.40%), lactic ferments (0.002%), calcium chloride (0.05%), salt (1.5%), rennet (0.01%), and lysozyme-egg derivative (0.025%). Non-edible rind-preservative E-235 (0.002%) and polyvinyl acetate (0.01%).
8/10 months.
Milk and egg.
2 years from the manufacturing date.
4 and 8 ºC.
Cured Montescusa D.O. La Mancha Sheep Cheese
The Cured Montecusa Manchego Cheese has a regular halo, ivory-colored paste with few unevenly distributed eyes.
Very deep smell due to its long curing, pleasantly aggressive flavor.
Consistent texture and pastiness. Long persistence and good memory once consumed.
*Price per approximate weight of 400 gr. wedge.
Pasteurized Manchega sheep milk (98.40%), lactic ferments (0.002%), calcium chloride (0.05%), salt (1.5%), rennet (0.01%), and lysozyme-egg derivative (0.025%). Non-edible rind-preservative E-235 (0.002%) and polyvinyl acetate (0.01%).
8/10 months.
Milk and egg.
2 years from the manufacturing date.
4 and 8 ºC.
