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Manchego cured sheep’s cheese DOP, wedge
144,00 kr
Milk
Sheep
Weight
200 gr
Milk Treatment
Pasteurised
Texture
Firm
Aging
Cured
(Curado)
Flavour
Medium
Appellation of Origin (DOP / IGP):
Manchego
Drinks Pairing Suggestions:
Don Julián Viejo Manchego cheese is made with the best raw materials and the know-how of our master cheesemakers. A cheese made with fresh pasteurised milk, freshly milked, 100% from Manchego sheep, which receive the best care and attention from our farmers in the heart of the Mancha region of Cuenca. It is matured for a minimum of 6 months, with the pampering of our artisans. A careful, balanced and fine-tuned cheese, highly valued by chefs, gourmet experts and the general public.
Appearance: Hard, straw yellow rind, coloured in a dark brown tone. It shows the impressions of the moulds or "pleitas" on the lateral surface and of the "flor" on the flat sides, the paste is firm and compact with a shade between straw yellow, honey and ivory, and may have eyes unevenly distributed throughout the cheese matrix.
In the mouth, its texture is buttery, without being doughy, with a perfect balance of flavour, with notes of walnut and wood, which is highly valued by chefs, gourmets and the general public.
Find more complete information about Manchego cheese on our blog: read more ...
Don Julián Viejo Manchego cheese is made with the best raw materials and the know-how of our master cheesemakers. A cheese made with fresh pasteurised milk, freshly milked, 100% from Manchego sheep, which receive the best care and attention from our farmers in the heart of the Mancha region of Cuenca. It is matured for a minimum of 6 months, with the pampering of our artisans. A careful, balanced and fine-tuned cheese, highly valued by chefs, gourmet experts and the general public.
Appearance: Hard, straw yellow rind, coloured in a dark brown tone. It shows the impressions of the moulds or "pleitas" on the lateral surface and of the "flor" on the flat sides, the paste is firm and compact with a shade between straw yellow, honey and ivory, and may have eyes unevenly distributed throughout the cheese matrix.
In the mouth, its texture is buttery, without being doughy, with a perfect balance of flavour, with notes of walnut and wood, which is highly valued by chefs, gourmets and the general public.
Find more complete information about Manchego cheese on our blog: read more ...
Pasteurised Manchego sheep's milk, salt, stabiliser: calcium chloride, preservative: Egg lysozyme, rennet and lactic ferments.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Inedible rind (E-235 and E-202).
Direct consumption. Open 10 minutes before serving.
Keep refrigerated.
Producer: Quesos Sanabria S.L.
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