This MANCHEGO CHEESE we chose looking for balance between consistency and rich flavor.
It is made bye a tradicional cheese maker with his own sheep in the spanish highlands.
The milk is pasteurized and the cheese matured about 16 months. «Manchego Curado»
is cured between 12 and 24 months, the longer the cure the harder the cheese and sharper the taste.
700 grs.- 750 grs. (1/4 manchego cheese) 11,00 €
1,4 kg. (1/2 manchego cheese) 22,00 €
2,8 kg. - 2,9 kg. ( 1 whole manchego cheese) 43,00 €
4% VAT included
Shipping 24-48 hours.
Orders to: email@example.com
Contact us: (34) 687 49 30 88 Rosa Mari
Warning: Last items in stock!
Nutritional values per 100 grams.
|- monounsaturated||8,4 g|
|- polyunsaturated||6,2 g|
Traces of iron, iodo, selenium, zinc and vitamins B1, B2, B12.
The well known MANCHEGO CHEESES are produced from the milk of a race of sheep with the same name, Oveja Manchega, and come from the Castilla- La Mancha region. The most renown «Manchego Curado» is ripened from 6 to 24 months. The long curing period promotes a hard consistency and a sharp taste to the cheese. How hard and spicy you want it is a matter of taste, but a cheese that has been cured for too long can tend to become too firm and sharp. Our Manchego has ripened for 16 months and comes from a cheesemaker who combines traditional values with modern production techniques based around his own livestock. This produces a full, rich, and perfectly firm cheese that will satisfy the most demanding palates.