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"Artisan from D.O. La Mancha"
Very pleasant flavor, with some hints of nuts and toasted. Somewhat spicy aftertaste.
The cured Manchego cheese El Consuelo is an artisan cheese made with selected Manchego sheep from El Consuelo and El Redil cheese factory. It is highly recommended to take it out of the fridge before consumption, until it reaches a temperature of about 20ºC.
Raw milk from Manchegan sheep, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg)
Leche cruda de oveja manchega, fermentos lacteos, cuajo, sal, cloruro cálcico, Lisozima (Huevo)
From 5 to 9 months. Matured for 5 to 9 months
Ivory and palurzo surface. Firm, consistent and hard texture. Very intense flavour, strong lactic smell and persistent aftertaste.
Brown, hard and with the figure of the pleita. Inedible. Brown, hard and with pleita figure
From 4ºC to 8ºC in the fridge. Always cover the cut with aluminium foil. In the event of mould appearing in some of its parts, remove the crust or cut and consume normally. Mould is a natural part of the maturing process of Manchego cheese
At Marimancha we contact directly with the manufacturers of typical products from La Mancha. We always choose the products with the highest quality and prestige. In this case, we make sure that the Manchego cheese is made by Manchego cheese dairies and contains all the official Manchego cheese certifications. To get to the door of our customers, what our cheeseis. The best of La Mancha at the best price Nutritional information per 100 g of product: Energy value: 1820kJ/439 kcal. Energy value: 1820kJ/439 kcal
Fat: 35g. fatty acids: 24g. carbohydrates: 1 g. Proteins: 25.5g. Proteins: 25.5 g. Salt: 1,7 g. Salt: 1,7 g. Allergens: Contains sheep's milk and lysozyme derived from EGG. Allergens: Contains sheep's milk and lysozyme derived from EGG
Maturation
Features
Rind
Preservation
Why buy the cheese El Consuelo cured in Marimancha?
?
Available in 1,2 Kg, and 3,2 Kg
formats
of which:
saturated fatty acids: 24g.
of which:
sugars: 1g.
