Manchego cheese D.O., cured, Ojos del guadiana

Artisan Manchego Cheese with Designation of Origin, made with raw sheep's milk

With an ivory-coloured dough inside and a light golden colour on the rind. Bathed in layers of Extra Virgin Olive Oil.

The dough is firm and firm

The dough is firm, compact and with excellent density. Its texture is slightly flaky, a sign of its magnificent curing process.

Its aroma is intense

Its aroma is intense, lactic and floral from the raw, clean milk of the Manchegan sheep.

It has an intense, lactic and floral aroma from the raw, clean milk of the Manchegan sheep

It has a pleasant flavour, intense but smooth. With a peculiar and persistent aftertaste where its magnificent characteristics are united and maintained.

It has a pleasant flavour, intense but smooth

Ingredients: Milk from Manchegan sheep, lactic ferments, rennet, mysozyme from egg, salt, preservative E-252.

• Energy value: 1602 kJ. / 383 kcal.
• Energy value: 1602 kJ. / 383 kcal
• Fat:32 g.
• Fat content:32 g
• Of which saturated: 25.6 g
• Carbohydrates:<0.5 g.
• Of which sugars:<0.5 g.
• Proteins: 21 g.
• Of which sugars:<0.5 g.
• Salt:1.6 g.
• Salt:1.6 g
• Calcium:760mg

Weight: 200gr

Presented in a box

Shelf-life: 12 months

D.O.P: Manchego

Manchego: Manchego

All Manchego cheeses are identified on one of their flat sides with a numbered and serialised casein plate

Preservation

The ideal temperature for the preservation of the cheese is 8 - 10 ºC. If we want to stop the evolution of the cheese and of the moulds on the natural rind, the temperature should be 4ºC. The minimum shelf life is 8 months, although the best before date is 12 months.

The best before date is 8 months

Producer: Ojos del Guadiana