Wedge of manchego cheese old craftsman D. O. P
What do we find in this product?
A manchego cheese old craftsman with a firm texture, with an intense flavour of sheep's milk and tastes evolved due to its superior healing at 12 months.
Enjoy a true gem of a craft product, prepares the table for this great manchego cheese bronze medal in 2016, among the best cheeses in the world.
How is the cheese old manchego?
The cheese old is the one that has a maturation period above 7 months. The time of greater maturity (semi-curing-curing-old).
Is the flavor more intense and the lower the water content and the surface more rigid. The percentage of fat will be also much greater, because during this long process of maturation of the casein and the fat of the milk that is being developed, the cheese is converted in an internal network of amino acids, amines and fatty acid.
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.
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.
Milk pasteurized sheep milk, salt, enzymes lacticos, rennet, conservative (lysozyme). *Contains egg