Datasheet:
Ingredients: Raw milk from Manchegan sheep
Fat: 37%
Curing: 7 months
Producer: Cheese Factory 1605
Origin: Finca Sierra La Solana, Ciudad Real (Spain)
P.D.O.P: Manchego
Every Manchego cheese is identified on one of its flat sides with a numbered and serialized casein plate. It is located in the Finca Sierra la Solana, in the heart of La Mancha, in the town of Herencia, in a privileged natural setting and with a harsh and extreme climate, which favors the growth of a very rustic vegetation that serves as food for their Manchego breed sheep. All these factors favor the production of a cheese with unique characteristics
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:
Tasting Note:
Tasting Note
1605 Selección, cured is a resounding, forceful, powerful yet harmonious Manchego cheese. 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 toasted hazelnuts). And it is cured for a minimum of 7 months. Pure Spanish delicatessen.
Spanish delicatessen
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
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
