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"Among the best and most awarded of La Mancha"
Very pleasant taste, slightly acidic, strong pungent odor, exquisite! buttery sensation.
The semi-cured Manchego cheese Cristo del Prado is another badge showpiece of our region. It is highly recommended to take it out of 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 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 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 Cristo del Prado semi-cured Manchego cheese from Marimancha?
?
Available in 1,2 Kg and 3,2 Kg formats
of which:
saturated fatty acids: 23g.
of which:
sugars: 1g.