The aroma is mild but intense and well developed. An excellent bouquet in the mouth, pulling "picantillo", the aftertaste is persistent and intense milk. Lactic smell

Why choose the manchego semi-cured cheese El Vegazo grande?

This semi-cured cheese is a cheese made by Quesos Reino. Highly recommended to remove from the refrigerator before consumption, until it reaches a temperature of about 18ºC. Ideal to eat as is as a main course. Accompanied by some jams with saffron, a young wine and a splash of extra virgin olive oil picual

Additional information

Ingredients

Pasteurized Manchegan sheep's milk, calcium chloride, lactic ferments, lysozyme (derived from egg), rennet and salt.

Pasteurized Manchegan sheep's milk, calcium chloride, lactic ferments, lysozyme (derived from egg), rennet and salt

Maturation

From 2 to 4 months.

Maturation period

From 2 to 4 months

Features

The surface is off-white ivory in colour. The paste and texture is firm, consistent with small, slightly irregular eyes.

The surface is off-white ivory in color

Rind

White, hard and with the figure of the well-defined pleita. Not edible.

Storage

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 part of the rind or cut and consume as normal. Since, mold is something natural in the maturation process of Manchego cheese

Why buy the manchego semi-cured cheese El Vegazo large in Marimancha?

At Marimancha we contact directly with the manufacturers of the 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 bring to the door of our customers, what is ours. The best products of La Mancha at the best price