Wedge of semi-cured Manchego cheese
What do we find in this product?
Half-aged Manchego cheese, with that touch of sheep's milk cheese but the softness of half-aging that gives it some light nuances.
A great cheese to combine with appetizers, sweet and savory, perfect to accompany at your table.
Semi-cured Manchego cheese awards
This semi-cured cheese received a Gold medal at Fercam53 Regional Fair of the countryside of Castilla La Mancha.
How is semi-cured Manchego cheese?
Semi-cured cheese is one that must be maturing for at least 35 days, although semi-cured cheeses normally have a ripening and curing process that usually lasts 3 months.
It has a semi-hard texture, since during the curing process the amount of water it contained at the beginning of the process has decreased and this has caused it to dry out, be more greasy and its texture harder than that of a fresh cheese, for example. .
The flavor of semi-cured cheese is intense and strong with acid touches, especially if it comes from goat or sheep.
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)