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Net weight:
100% Manchega Sheep Cheese. Matured for a minimum of 18 months and a maximum of 24 months in a natural cave.
Pale yellow to greenish-blackish hard rind 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% Manchega Sheep Cheese. Matured for a minimum of 18 months and a maximum of 24 months in a natural cave.
Pale yellow to greenish-blackish hard rind 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.
