Additional information

GRAN SELECCIÓN CASTILLA LA MANCHA

Category of Semi-cured

1. ORO - (1996)
2. Or - (1996)
3. SILVER - (1997)
4. SilVER - (1997)
5. SILVER - (1998)
6. SILVER - (1998)
7. ACCÉSIT - (2001)
8. ACCÉSIT - (2005)
9. GOLD AND FIRST PRIZE GRAND SELECTION - (2009)
10. GREAT SELECTION - (2009)
11. GOLD AND FIRST PRIZE GRAND SELECTION - (2013)

Category of industrial cured.

1. ORO - (1995)
2. BRONZE - (1996)
3. PLATA - (1997)
4. SILVER - (1997)
5. PLATA - (1998)
6. SILVER - (1998)
7. GOLD - (2002)

EXPOVICAM

1. FIRST PRIZE - (years 1998, 2002, 2006, 2008, 2008, 2010, 2013, and 2014)
2. SECOND PRIZE - (years 1999 and 2005)

FERVCAM REGIONAL MANCHEGO CHEESE REGIONAL COMPETITION

1. SILVER - (1996)
2. SILVER - (1997)
3. SILVER - (1998)
4. GOLD - (2001)
5. SILVER - (2001)
6. SILVER - (2005)
7. SILVER - (2005)
8. GOLD - (2007)
9. SILVER - (2007)
10. SILVER - (2008)
11. GOLD - (2008)
12. GOLD -(2013)

CONCURSO COFRADÍA DEL QUESO MANCHEGO

1. FIRST PRIZE - (years 2004, 2005, 2006, 2007, 2009, 2014)
2. SECOND PRIZE - (year 2002)

CONCURSO CHINCHO Castilla y León

1. FINALIST - (2000)
2. BRONZE- (2005)

GOURMET CONTEST

1. FINALIST - (2004 and 2005)
2. 2nd PRIZE - (2006)

WORLD CHAMPIONSHIP CHEESE CONTEST

1. 4TH PLACE - (2010)
2. BRONZE - (2006 and 2008)
3. SILVER - (2002)

GERMANY QUALITY AWARDS

INDUSTRIAL CATEGORY 12 MONTHS

• SILVER - (2011)

CATEGORY ARTESAN OLD CATEGORY 12 MONTHS

• BRONCE - (2011)

Ingredients

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)

Maturation

3 to 4 months.

Matured for 3 to 4 months

Features

Ivory coloured surface. Firm texture, lactic cheese flavor. Very intense and taint flavour. Buttery sensation.

Rind

Brown, hard and with the figure of the pleita. Inedible.

Brown, hard and with pleita figure

Preservation

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

Why buy Valdehierro semi-cured Manchego cheese at Marimancha?

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

Available in wedge and 3,2Kg

Nutritional information per 100 g of product:

Energy value: 1592 kJ/384kcal.

Energy value: 1592 kJ/384kcal

Fat: 32g.

of which:
saturated fatty acids: 23g.

fatty acids: 23g.

carbohydrates: 1 g.

of which:

sugars: 1g.

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