"Own livestock, traditional and 100% Manchego"
Tasting notes for El Vegazo Cuña cured manchego cheese (350 Grams)
The aroma is intense and well developed, strong and with an excellent bouquet, pulling "picantillo", the aftertaste is persistent and intense. Lactic smell
Why choose the manchego cured cheese El Vegazo Cuña 1/8?
?
This cured cheese is a cheese made by Quesos Reino. Highly recommended to remove from the refrigerator before consumption, until it reaches a temperature of about 20 º C. Ideal to eat as is as a main dish. Accompanied by a good acorn-fed Iberian ham and wines of high layer
Additional information
Ingredients
Pasteurized Manchegan sheep's milk, calcium chloride, lactic ferments, lysozyme (derived from egg), rennet and salt.
Pasteurized Manchegan sheep's milk, calcium chloride, lactic ferments, lysozyme (derived from egg), rennet and salt
Maturation
From 6 to 10 months.
Maturation period
From 6 to 10 months
Features
The surface is yellowish ivory in colour. The paste is firm and consistent with small irregular eyes.
The surface is yellowish ivory
Rind
Brown, hard and with the figure of the pleita well defined. Not edible.
Storage
From 4ºC to 8ºC in the fridge. Always cover the cut with aluminium foil. In the event of mould appearing in some of its parts, remove the part of the rind or cut and consume as normal. Since, mold is something natural in the maturation process of Manchego cheese
Why buy the manchego cheese cured El Vegazo Cuña in Marimancha?
At Marimancha we contact directly with the manufacturers of 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 dairies and contains all the official Manchego cheese certifications. To bring to the door of our customers, what is ours. The best products of La Mancha at the best price
Allergic: Contains sheep's milk and lysozyme derived from EGG.
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