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250 g
The flavor of the natural black truffle (Tuber Melanosporum) and raw Manchega sheep's milk combine perfectly in this cheese, offering an explosion of flavors on the palate. It is made by hand, with a careful process for each piece and with a minimum maturation of 3 months. Handmade and exclusively with raw milk from purebred Manchega sheep, raised under exquisite conditions of hygiene, welfare and feeding, it offers a tasting full of nuances that invites you to enjoy it. Natural rind, without the addition of paints or antifungals.
With natural rind, without the addition of paints or antifungals
From natural bark, with no added paints or antifungals.
From natural bark, with no added paints or antifungals
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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 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
