DO Manchego semi-cured cheese wedge 250 grams Approx.
What do we find in this wedge of 4-month semi-cured Manchego cheese?
- Type of milk: raw sheep's milk
- Healing: 4 months minimum
- Flavor: Mild
- Rind: Natural, not edible
- DO: Manchego
The ideal temperature for cheese conservation would be 8 – 10 ºC. If we want to stop the evolution of the cheese and the molds in the natural rind, the temperature should be 4ºC. The preferred consumption will be for a minimum of 8 months, although it must be taken into account that after the 4th month, if the cheese is wrapped in paper, it will begin to stain due to the activity of the molds in the natural rind.
A different pairing for each cheese
Rioja red wines or Ribera del Duero wines, white wines also combine very well with the flavor of this type of cheese.
In addition, Manchego cheese is frequently consumed with sweet products (such as fruit jams, honey, quince jam and dried fruit ), and savory products ( piquillo peppers, Iberian ham or anchovies ).
Cheese Heritage 1605
A commitment to promote and maintain the tradition of Manchego cheese, considered one of the best in the world.
Located in the heart of La Macha, in the town of Herencia, after which one of its cheeses is made, a privileged natural setting with a harsh and extreme climate that favors the growth of very rustic vegetation that serves as food for our sheep of the Manchego breed. All these factors favor the production of a cheese with unique characteristics.
Quesería 1605 takes its name from the year of publication of the first edition of Don Quixote and with it wants to pay homage to the most universal book in our country.
On the other hand, with the elaboration of our Artisan Manchego cheese we recover the tradition
cheese maker that has existed on this farm for years. The cheese factory perfectly combines tradition
handmade with the latest technologies.
Appearance: Natural outer bark, yellowish-white interior.
Flavour: Lactic notes reminiscent of soft yogurt and a fruity character with subtle hints of nuts.
Texture: In the mouth it has a semi-hard texture, good butteriness and solubility and a medium-type friability. Pleasant greasy-oily sensation during chewing and mealy-type granularity.
Taste: The flavor, at first, has a soft acidity interspersed with sweet notes of cereal. Animal aromas very well integrated as a whole and a pleasant aftertaste of raw nuts (almond) with high persistence in the mouth.
Raw milk from Manchega sheep, lactic ferments. lamb rennet, salt and lysozyme ( derived from egg )
| Energetic value|| 1602kj / 383kcal|
| fats|| 30.4g|
| of which saturates|| 18.9g|
| carbohydrates|| 0.5g|
| of which sugars|| 0.5g|
| protein|| 27.56g|
| Salt|| 1.5g|