Datasheet:
Ingredients: Manchego sheep's milk
Fat: 36%
Curing: 10 months
Producer: Quesería 1605
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
D.O.P: Manchego
All Manchego cheeses are identified on one of their flat sides with a numbered and serialized casein plate.
Manchego cheese: Manchego
Nutritional Information
- Energy value: 467.0 Kcal/ 1954 kj
- Proteins: 36.49g
- Carbohydrates: 0.51 g. of which sugars: 0.51g
- Fat: 35.80 g. Of which saturated: 18.70 g.
- Food fiber: 0.00 g.
- Sodium: 1500 mg
- Sodium: 1500 mg
- Calcium: 848 mg.
- Calcium: 848 mg
Tasting Note:
Offers a complex mouthfeel, with a wealth of nuances. Clean, elegant nose with notes of evolved milk and caramel. Hints of leather and wool, derived from raw milk. In spite of its long maturation, it maintains a pleasant buttery sensation and a floury graininess. Very intense flavor, soft at the beginning but with high persistence in the mouth, like all our cheeses. Clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by hints of nuts (lightly toasted hazelnuts) and caramel notes
We would pair it with:
We would pair it with young crianza red wines, and also on the other hand, it can be paired with extra virgin olive oils, honeys or confituras.
Preservation
The ideal temperature for the conservation of the cheese would be 8 - 10 ºC. If we want to stop the evolution of the cheese and the natural rind molds, the temperature should be 4ºC. The preferential consumption will be 8 months minimum, although it must be taken into account that, from the 4th month, if the cheese is wrapped in paper, it will start to stain due to the activity of the molds of the natural rind
