Wedge Manchego Cheese Cured 250 Approx.


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Wedge of manchego cheese cured D. O. P What do we find in this product? A manchego cheese cured for 4 to 6 months, this gives an intense flavor to the palate. A big cheese with denomination of origin, an excellent companion for sweet and savoury snacks, its quality and great flavor make this cheese a great companion gastronomic How is the manchego cheese cured? The cheese carries a higher maturation the cheese is semi-cured, ranges between 4 and 7 months. It has very little water and is very fatty (the least appropriate for people who are on a diet). In addition to its flavor is very strong since it is greatly enhanced by maturation. Can be aged for years, this way you get more complex flavors that you can get to remember nuts, spices or fruits. In addition, the cheeses at some times may have experienced processes of salting or smoking, adding more flavors to the final product. Protected denomination of origin Manchego Cheese The manchego cheese is a cheese of pressed paste that is made with milk of sheep of the Manchega breed. It has a maturity of a minimum of 30 days for cheeses of a weight less than or equal to 1.5 kg, and 60 days for the rest of formats, and a maturation maximum of two years. Geographical area The production area should be located in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. The area of production and ripening of manchego cheese coincides with the area of production, Castile-La Mancha. A traditional recipe and craft It is a cheese of cylindrical shape with flat faces. Its maximum height is 12 cm, a maximum diameter of 22cm and a weight up to 4 kg Its bark is hard and free of parasites, pale yellow or greenish-blackish. The paste is firm, compact, white to ivory-yellow and can submit small eyes unevenly distributed. The taste is acidic, strong and tasty that it can be something spicy in cheeses very cured. Pleasant taste and peculiar due to the milk from sheep of la mancha. A pairing is different for each cheese It is popularly known that the cheeses paired with the wine, especially if it is red. There is a rule of taxation concerning the harmonious relationship between wine and cheese. At the time of sample a table it is important to find the balance of a wine which will harmonize in a general way with most of the cheeses and that's going depending also on personal taste. A semi-hard cheese can be eaten with a dry white wine that balances the acidity of these cheeses, one a young red or carbonic maceration is also a good option. And even a pink chilled or sparkling. In terms of the cheeses and cheeses, require wines with more body, not accentuate the intensity of these cheeses, but the balance properly. To do this, choose white wines or fermented with some barrel aging are a good option, as is a wine red crianza or reserva. If we want a wine that is more sweet, a pink powerful body or a sparkling wine with a lot of force. Ingredients Milk pasteurized sheep milk, salt, enzymes lacticos, rennet and preservative (lysozyme)

Data sheet
FormatVacuum packaging
Net Weight250 grams
Protected designation of originManchego Cheese
Tipo de LecheLeche de Oveja
Zona de ProducciónCastilla La Mancha

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