Datasheet:
Ingredients: Manchego sheep's milk
Fat: 36%
Curing: 7 months
Producer: Quesería 1605
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
P.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: 600 mg
- Sodium: 600 mg
- Calcium: 848 mg.
- Calcium: 848 mg.
- Calcium: 848 mg
Tasting Note:
Herencia 1605 cured cheese is round, forceful, powerful and at the same time harmonious. It offers a palate full of nuances that invite you to continue tasting. Clean, elegant and fruity aroma. Hints of leather and wool. A pleasant oily sensation (of olive oil) and a slightly floury graininess can be distinguished. Intense flavor, soft at first, but with high persistence in the mouth. There is an elegant acidity combined with clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly roasted hazelnuts)
We would pair it:
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.
We would pair it with young 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
