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Slightly acidic flavor combined with spiciness. Intense, strong, and excellent bouquet (a little spicy). Intense and persistent aftertaste.
This aged cheese is artisanal and traditionally made by Cristo del Prado. It is highly recommended to take it out of the refrigerator before consuming it, until it reaches a temperature of about 20ºC. Made with sheep's milk and extra virgin olive oil from the town of Madridejos (Toledo).
Raw sheep's milk, extra virgin olive oil, dairy ferments, rennet, salt, calcium chloride, Lysozyme (Egg).
4 to 6 months.
Ivory and yellowish surface. The paste is firm, consistent, and hard.
Ivory yellow, hard, and with a well-defined pleita pattern. Not edible.
From 4ºC to 12ºC in the refrigerator. Always cover the cut with aluminum foil. In the event of mold appearing in some parts, remove the rind or cut and consume as normal. Mold is natural in the maturation process of Manchego cheese.
At Marimancha, we directly contact the manufacturers of typical Manchego products. We always choose products with the highest quality and prestige. In this case, we make sure that the Manchego cheese is made by Manchego cheesemakers and has all the official certifications of Manchego cheese. To deliver to the door of our customers, our own. The best of La Mancha at the best price.
Nutritional information per 100 g of product:
Energy value: 1740 kJ/420kcal.
Fats: 36g. of which: saturated fatty acids: 24 g.
Carbohydrates: 1g. of which: sugars: 1g.
Proteins: 23g.
Salt: 1.6g.
Allergens: Contains sheep's milk and lysozyme derived from EGG
