The outside is beige coloured and the cheese is firm and consistent with a hard rind. The aroma of the aged cheese is intense and well developed, strong and according to some the after taste is long lasting and intense.
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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.
Because of its nutritional values, Manchego cheese is a recommended food for people of all ages. For children, Manchego cheese’s high calcium content is a plus. For adults, the large amount of proteins it provides helps recover the daily expenditure of these vital substances. Lastly, Manchego cheese is a great food for seniors, because it goes far to reduce bone calcium loss and it is easier to digest than milk.
Manchego cheese aged for a year becomes crumbly in texture while the interior of the cheese acquires a butterscotch colour. It has a sweet, lingering taste.
The flavour is fruity, grass, hay with a tangy note. The true Manchego cheese is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. This region is a vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south, adjoining the provinces of Toledo, Cuenca, Ciudad Real and Albacete, all in the Castile-La Mancha Region southeast of Madrid. Originally the rinds of the Manchego's bore the impressions of the plaited esparto grass baskets into which the shepherds hand pressed the curds and of the flowers that were placed on top. Nowadays the same patterns are imparted by the moulds in which the cheeses are pressed.
The history of manchego cheese is as old as the region's shepherding and time has not changed the essence of its production and quality. It has maintained its cylindrical shape and its compact texture with irregular shaped and distributed holes.
The rind is brown, hard with a well defined imprint from the mould. 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.