Cured Manchego PDOP cheese wedge
What do we find in this product?
A Manchego cheese cured for 4 to 6 months, this gives it an intense flavor to the palate.
A great cheese with a designation of origin , an excellent companion to sweet and savory snacks, its quality and great flavor make this cheese a magnificent gastronomic companion.
How is cured Manchego cheese?
Cured cheese has a greater maturation than semi-cured cheese, it ranges between 4 and 7 months. It has very little water and is very fatty (the least suitable for people who are on a diet). In addition, its flavor is very strong since it is highly enhanced by maturation.
They can be aged for years, in this way more complex flavors are achieved that can be reminiscent of nuts, spices or fruits. In addition, aged cheeses may sometimes have undergone salting or smoking processes, adding more flavors to the final product.
Protected Denomination of Origin Manchego Cheese
Manchego cheese is a pressed paste cheese that is made with sheep's milk from the Manchega breed. It has a minimum maturation of 30 days for cheeses weighing 1.5 kg or less and 60 days for the rest of the formats, and a maximum maturation of two years.
The production area must be located in the provinces of Albacete, Ciudad Real, Cuenca or Toledo. The area of production and maturation of Manchego cheese coincides with the area of production, Castilla La Mancha.
Traditional and artisan recipe
It is a cylindrical cheese with flat faces. Its maximum height is 12 cm, a maximum diameter of 22 cm and a weight of up to 4 kg.
Its bark is hard and free of parasites, pale yellow or greenish-blackish. The paste is firm, compact, white to yellowish ivory in color and may have small, unevenly distributed eyes.
The flavor is acidic, strong and tasty that can be somewhat spicy in highly aged cheeses. Pleasant and peculiar taste due to the La Mancha sheep's milk.
A different pairing for each cheese
It is popularly known that cheeses pair with wine, especially if it is red. There is no tax rule regarding the harmonious relationship between cheeses and wines.
When tasting a table it is important to find the balance of a wine that harmonizes in a general way with most cheeses and that also depends on personal tastes.
A semi-cured cheese can be taken with a dry white wine that balances the acidity of these cheeses, a young red or carbonic maceration is also a good option. And even a cool rosé or a sparkling one.
As for cured cheeses and aged cheeses , more full-bodied wines are required that do not accentuate the intensity of these cheeses, but rather balance it properly. To do this, choosing fermented white wines or those with a certain barrel aging are a good option, as is an aged or reserve red wine.
If we want a sweeter wine, a powerful full-bodied rosé or a very strong sparkling wine.
Pasteurized sheep's milk, salt, lactic ferments, rennet and preservative (lysozyme)