Datasheet:
Ingredients: Manchego sheep's milk
Fat: 25%
Curing: 4 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
Nutritional information:
- Energy value: 383.0 Kcal/ 1602 kj
- Proteins: 27.56g
- Carbohydrates: 0.50 g. of which sugars: 0.50g
- Fat: 30.40 g. Of which saturated: 18.90 g.
- Food fiber: 0.00 g.
- Sodium: 550 mg
- Sodium: 550 mg
- Calcium: 765 mg
Tasting Note:
Clean aroma. Lactic notes reminiscent of soft yogurt and a fruity character with subtle hints of nuts. In the mouth it has a semi-hard texture, good butteriness and solubility and a medium type of friability. Pleasant oily-fatty sensation during chewing and floury granularity. The flavor, at the beginning, presents a mild acidity intermingled with sweet cereal notes. Animal aromas very well integrated as a whole and a pleasant aftertaste of raw nuts (almond) with high persistence in the mouth.
And a pleasant aftertaste of raw nuts (almond) with high persistence in the mouth
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
