"One of the best and most awarded of La Mancha"
Tasting notes for El Consuelo semi-cured Manchego cheese 350 grams (Portion)
Serving size:
Very pleasant flavor, moderately acidic, penetrating and intense smell of sheep's milk.
Why choose El Consuelo semi-cured Manchego cheese?
El Consuelo semi-cured Manchego cheese 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.
Ingredients
Raw milk from Manchegan sheep, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg)
Leche cruda de oveja manchega, fermentos lacteos, cuajo, sal, cloruro cálcico, Lisozima (Huevo)
Maturation
At least 60 days
Features
White and slightly yellowish surface. Elastic texture, very milky and intense flavor not very strong. Very pleasant and light on the palate with salty nuances. Brushed with extra virgin olive oil.
Rind
Pale yellow
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 crust or cut and consume normally. Mould is a natural part of the maturing process of Manchego cheese
Why buy El Consuelo 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 1,2 Kg, and 3,2 Kg
formats
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.
sugars: 1g.
Protein: 23g.
Proteins: 23g.
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
