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250 g
(Matured for 10 months)
This artisan Manchego cheese is made with sheep's milk, leaving it to mature for at least 10 months. Selección 1605 is a Manchego cheese that combines forcefulness and power in a cheese that is both rounded and harmonious. With the essential characteristics of an excellent Manchego. This cheese offers a tasting experience full of nuances. Made in a traditional way and exclusively with raw milk from purebred Manchego sheep, raised under exquisite conditions of hygiene, welfare and feeding, it offers a taste full of nuances that invites you to enjoy it. Natural rind, with no added paints or antifungals
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Do you want to know more?
Technical data:
Ingredients: Raw milk from Manchegan sheep Fat content: 37% Maturation: 10 months Producer: Quesería 1605
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
P.D.O.: Manchego: Manchego
Every Manchego cheese is identified on one of its flat sides with a numbered and serialised casein plate. It is located in the Finca Sierra la Solana, in the heart of La Mancha, in the town of Herencia, in a privileged natural setting with a harsh and extreme climate, which favours the growth of a very rustic vegetation that serves as food for its Manchego breed sheep. All these factors favour the production of a cheese with unique characteristics
Nutritional Information
Tasting Notes:
Tasting Notes:
Tasting Note:
1605 Selección Especial is a highly expressive Manchego cheese, whose main characteristics are its wide range of aromas and flavours, together with its unmistakable texture. It offers a complex palate, with a large number of nuances. Clean, elegant aroma with notes of evolved milk and caramel. Hints of leather and wool, derived from raw milk. In spite of its long maturation, it maintains a pleasant buttery sensation and a floury graininess. Very intense flavour, mild at first, but very persistent in the mouth, like all our cheeses. Clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts) and hints of caramel. It is an elegant cheese, with everything you would expect from a Manchego cheese aged more than 10 months, but with an entry in the mouth and a series of nuances that detract from the violence and rancidity to which we are accustomed in this type of cheese. This is one of the best cheeses in Spain
Wine and food pairing:
We would pair this cheese with any other cheese
We would pair it with young crianza red wines, and it can also be paired with extra virgin olive oils, honeys or confituras. We would pair it with young red wines, and it can also be paired with extra virgin olive oils, honeys or confituras
Preservation The ideal temperature for the preservation of cheese is 8 - 10 ºC. If we want to stop the evolution of the cheese and of the moulds on the natural rind, the temperature should be 4ºC. The cheese should be consumed for at least 8 months, although it should be taken into account that, from the 4th month onwards, if the cheese is wrapped in paper, it will start to stain due to the activity of the moulds on the natural rind
