Unique taste due to the elaboration process involving a mixture of three different milks. Hard rind with an embossed basket pattern.
Is made following a unique recipe which mixes cow, sheep and goat milk. The proportion of the different kinds of milk was defined by the expertise of our master cheese makers resulting excellent.
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Iberico cheese can be semicured (around 2 months), cured (4-6 months) and old (over 7 months). The flavours goes from mild and lactic to intense depending on the aging, always balanced and slightly acid and salty. The texture is firm, slightly lumpy and creamy, pleasant to chew.
Very complete food, a real concentrate of all the fine nutritional qualities of milk. It has a high proportion of proteins and is in fact even richer in proteins than meat. Manchego cheese also has such important vitamins as A, D and E, which are fundamental to metabolic processes such as growth, tissue preservation and calcium absorption.
The rind is brown and hard and shows the pattern of the rafia mould used to make it. The rind is not edible.
STORAGE AND CONSUMPTION:
It can be accompanied by a good red wine.
It can be eaten as an aperitif or as a dessert with fig or date cake (see our products)
Store in the fridge and it should be removed about 30 minutes before serving for better flavour and texture.
See makers instructions for use by date.
|Nutritional facts||100 g|
|Energy||1732 kJ/418 kcal|
Pasteurised cow (min. 60%), goat (min. 10%) and sheep MILK (min. 15%), cheese cultures, animal rennet, salt