Made with Manchego sheep milk from Manchega breed free-range sheep, it is aged for a minimum of 12 months until it reaches its ideal stage of readiness. Its flavour is well developed but not too strong, with a buttery and a pleasant spicy aftertaste that is characteristic of sheep’s milk. It has a firm texture with unevenly-distributed air pockets. The cheese has a yellow-white, firm, compact texture and a dark-brown, inedible rind. It is officially a "Manchego" cheese and each wedge has its unique ‘Queso Manchego DOP’ identifier.
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|Ingredients||Raw Manchega sheep’s MILK, cheese cultures, calcium chloride, LISOZYME (from EGG WHITE) coagulant and salt. Not edible ring.|
|Curing Time||12 months|
|Storage & Care||Keep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.|