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Semi-Cured Homemade Sheep Cheese D.O. La Artesanal
The Homemade Cured Manchego Cheese has a regular halo, with a variable color paste, from white to amber yellow.
Very deep smell due to its long curing, pleasantly aggressive flavor.
Consistent texture and pastiness. Long persistence and good memory once consumed.
*Price per approximate weight of 350 gr wedge.
Cheese made with raw sheep's milk, Calcium Chloride hardener; Preservative Lysozyme (Derived from egg), lactic ferments, rennet, and common salt.
A preservative is incorporated into the crust: Natamycin, Non-edible crust.
Minimum 60 days.
Milk and egg.
2 years from the manufacturing date.
2 and 8 ºC.
Semi-Cured Homemade Sheep Cheese D.O. La Artesanal
The Homemade Cured Manchego Cheese has a regular halo, with a variable color paste, from white to amber yellow.
Very deep smell due to its long curing, pleasantly aggressive flavor.
Consistent texture and pastiness. Long persistence and good memory once consumed.
*Price per approximate weight of 350 gr wedge.
Cheese made with raw sheep's milk, Calcium Chloride hardener; Preservative Lysozyme (Derived from egg), lactic ferments, rennet, and common salt.
A preservative is incorporated into the crust: Natamycin, Non-edible crust.
Minimum 60 days.
Milk and egg.
2 years from the manufacturing date.
2 and 8 ºC.
