Tasting notes on El Consuelo cured small (0.9 to 1 kg approx)
Manchego cheese
Very pleasant flavor, with certain hints of nuts and toasted. Slightly spicy aftertaste
Why choose El Consuelo Manchego cheese
small?
El Consuelo cured Manchego cheese is an artisan cheese made with selected Manchego sheep from the El Consuelo and El Redil cheese factory. It is highly recommended to take it out of the fridge before consumption, until it reaches a temperature of about 20ºC.
Additional information
Ingredients
Raw milk from Manchegan sheep, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg).
Raw milk from Manchegan sheep, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg)
Maturation
From 5 to 9 months.
Maturation
Features
Ivory and rosewood colored surface. Firm, consistent and hard texture. Very intense flavor, strong lactic odor and persistent aftertaste
Rind
Brown, hard and with the figure of pleita. Inedible.
Brown, hard and with pleita figure
Preservation
From 4ºC to 8ºC in the refrigerator. Always cover the cut with aluminum foil. In the event of mold appearing in some of its parts, remove the rind or cut part and consume normally. Mold is a natural part of the ripening process of Manchego cheese
Why buy El Consuelo cured Manchego cheese from Marimancha?
?
At Marimancha we contact directly with the manufacturers of the typical products from La Mancha. We always choose the products with the highest quality and prestige. In this case, we make sure that the manchego cheese is made by manchego cheese factories and contains all the official manchego cheese certifications. To get it to the door of our customers, what our own. The best of La Mancha at the best price
Available in wedge and 3.2 Kg
formats
Nutritional information per 100 g of product:
Energy value: 1820kJ/439 kcal.
Energy value: 1820kJ/439 kcal
Fat: 35g.
Fat: 35g
of which:
Carbohydrates: 1 g.
Carbohydrates: 1 g
of which:
sugars: 1g.
Sugars: 1 g.
Proteins: 25.5 g.
proteins: 25.5 g.
Salt: 1.7 g.
Salt: 1.7 g.
Allergens: Contains sheep's milk and lysozyme derived from EGGS.
