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"Among the best and most awarded of La Mancha"
Very pleasant taste, slightly sour, strong and pungent smell. Delicious! buttery sensation.
Valdehierro semi-cured Manchego cheese is another badge of our region. Highly recommended to remove from the fridge before consumption, until it reaches a temperature of about 20ºC.Why choose Valdehierro semi-cured cheese?
Pasteurized Manchegan sheep's milk, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg).
Pasteurized Manchegan sheep's milk, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg)
3 to 4 months. Matured for 3 to 4 months
Ivory coloured surface. Firm texture, lactic cheese flavor. Very intense and taint flavour. Buttery sensation. 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 own. The best of La Mancha at the best price Nutritional information per 100 g of product: Energy value: 1592 kJ/384kcal. Energy value: 1592 kJ/384kcal
Fat: 32g. fatty acids: 23g. carbohydrates: 1 g. Proteins: 23g. Sugar: 1g. Salt: 1.2 g. Salt: 1.2 g. Allergens: Contains sheep's milk and EGG-derived lysozyme. Allergens: Contains sheep's milk and egg-derived lysozyme
Maturation
Features
Rind
Preservation
Why buy Valdehierro semi-cured Manchego cheese at Marimancha?
?
Available in wedge and 1,2 Kg
formats
of which:
saturated fatty acids: 23g.
of which:
sugars: 1g.