Tasting notes for Cured cheese from Cristo del Prado large (3 kilos)
Intense, strong. Intense and persistent aftertaste for daring palates.
Why choose the Cured Cheese of Cristo del Prado large
This cured cheese is a cheese made by Cristo del Prado. Highly recommended to remove from the fridge before consumption, until it reaches a temperature of about 20ºC. Ideal to eat as is as a main course. Accompanied by a good ham and wine.
Additional information
Ingredients
Pasteurized sheep's milk, lactic ferments, rennet, salt, calcium chloride, Lysozyme (Egg).
Pasteurized sheep's milk, milk enzymes, rennet, salt, calcium chloride, Lysozyme (Egg)
Maturation
From 5 to 8 months.
Maturing time
Features
Ivory and yellowish surface. The paste is firm, consistent and hard.
Rind
Brown, hard and with the figure of the pleita well defined. Inedible.
Brown, hard and with a well-defined pleita shape
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 Cristo del Prado Artisan Cured Cheese at 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 factories and contains all the official manchego cheese certifications. To bring to the door of our customers, the nour own. The best of La Mancha at the best price
Nutritional information per 100 g of product:
Energy value: 1820kJ/439kcal.
Energy value: 1820kJ/439kcal
Fat: 37g.
Fat: 37g
of which:
of which:
saturated fatty acids: 24g.
of which:
fatty acids: 24g
Carbohydrates: 1 g.
Carbohydrates: 1 g
of which:
of which:
sugars: 1g.
Sugars: 1 g.
Proteins: 25.5 g.
protein: 25.5g.
Salt: 1.7 g.
Salt: 1.7 g.
Allergens: Contains sheep's milk and EGG-derived lysozyme.
