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250 g
(Aged for 4 months)
This Manchego cheese is obtained after 4 months of ripening, and is capable of developing pronounced aromatic nuances. Smooth, buttery, it glides across the palate showing subtlety and a wide expression. Handcrafted and exclusively made with raw milk from purebred Manchega sheep, raised under exquisite conditions of hygiene, welfare and feeding. Natural rind, without the addition of paints or antifungals.
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Datasheet:
Ingredients: Raw milk from Manchegan sheep Fat: 37% Curing: 4 months Producer: Selection 1605
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
P.D.O.P: Manchego
Every Manchego cheese is identified on one of its flat sides with a numbered and serialized casein plate.
It is located in the Finca Sierra la Solana, in the heart of La Mancha (Ciudad Real), in the town of Herencia, in a privileged natural setting with a harsh and extreme climate, which favors the growth of a very rustic vegetation that serves as food for its Manchego breed sheep. All these factors favor the production of a cheese with unique characteristics
Nutritional Table
Tasting Note:
Clean animal scent. Lactic notes reminiscent of soft yogurt and a fruity character with subtle hints of dried fruit. In the mouth it has a semi-hard texture, good butteriness and solubility and a medium type of friability. Pleasant oily-fatty sensation during chewing and floury granularity. The flavor, at the beginning, presents a mild acidity intermingled with sweet cereal notes. Animal aromas very well integrated into the whole and a pleasant aftertaste of raw nuts (almond) with high persistence in the mouth. A fantastic Manchego cheese.
A fantastic Manchego cheese
We would pair it with: We would pair it with young crianza red wines, and also on the other hand, it can be paired with extra virgin olive oils, honeys or confituras
Preservation
The ideal temperature for the conservation of the cheese would be 8 - 10 ºC. If we want to stop the evolution of the cheese and the natural rind molds the temperature should be 4ºC. The preferential consumption will be 8 months minimum, although it must be taken into account that, from the 4th month, if the cheese is wrapped in paper, it will start to stain due to the activity of the molds of the natural rind
