Datasheet:
Ingredients: Raw milk from Manchegan sheep
Fat: 27%
Curing: 3 months
Producer: Cheese factory 1605
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
D.O.P: Manchego
Every Manchego cheese is identified on one of its flat sides with a numbered and serialized casein plate. Made in an artisanal way with natural truffle and raw sheep's milk,
All Manchego cheese is identified on one of its flat sides with a numbered and serialized casein plate
Nutritional Information
- Energy value: 383.0 Kcal/ 1602 kj
- Proteins: 27,56g
- Carbohydrates: 0.50 g. of which sugars: 0.50g
- Fat: 30.40 g. Of which saturated: 18.90 g.
- Food fiber: 0.00 g.
- Sodium: 550 mg
- Sodium: 550 mg
- Calcium: 765 mg
Tasting Note:
Sierra La Solana truffled is a Manchego sheep cheese that, throughout its 3 months of ripening, is capable of developing pronounced aromatic nuances. Smooth, buttery, it glides over the palate showing subtlety and a wide expression. One of the best truffled cheeses in Spain
We would pair it with:
We would pair it with crianza red wines, dry white wines and sweet wines, and also on the other hand, it can be paired with extra virgin olive oils, honeys or confituras.
We would pair it with crianza red wines, dry white wines and sweet wines
Preservation:
The ideal temperature for the conservation of the cheese would be 8 - 10 ºC. If we want to stop the evolution of the cheese and the natural rind molds, the temperature should be 4ºC. The preferential consumption will be 8 months minimum, although it must be taken into account that, from the 4th month, if the cheese is wrapped in paper, it will start to stain due to the activity of the molds of the natural rind
