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Net weight:
100% Manchegan sheep cured cheese. Wedge of 250 grams. Matured for a minimum of 8 months and a maximum of 12 months.
This product is made from Manchegan sheep's milk. Its production process begins with the collection and transport of the milk to the factory. The milk is then heated in vats between 28ºc and 32ºc for 30 to 60 minutes. This process achieves its coagulation. Afterwards, the curd is drained and pressed in the molds for a minimum of 4 hours. To finalize its preparation, it is demolded and salted by immersion in brine. Finally, the cheese must be dried and matured in chambers under very controlled conditions. The minimum maturing period for this product is 8 months and a maximum of 12 months in a cave natural.Corteza hard, pale yellow to greenish-blackish color and firm compact paste with variable color from white to yellowish ivory. Slightly acidic flavor that increases with aging. Buttery sensation with small and unevenly distributed eyes.
Net weight:
100% Manchegan sheep cured cheese. Wedge of 250 grams. Matured for a minimum of 8 months and a maximum of 12 months.
This product is made from Manchegan sheep's milk. Its production process begins with the collection and transport of the milk to the factory. The milk is then heated in vats between 28ºc and 32ºc for 30 to 60 minutes. This process achieves its coagulation. Afterwards, the curd is drained and pressed in the molds for a minimum of 4 hours. To finalize its preparation, it is demolded and salted by immersion in brine. Finally, the cheese must be dried and matured in chambers under very controlled conditions. The minimum maturing period for this product is 8 months and a maximum of 12 months in a cave natural.Corteza hard, pale yellow to greenish-blackish color and firm compact paste with variable color from white to yellowish ivory. Slightly acidic flavor that increases with aging. Buttery sensation with small and unevenly distributed eyes.
