Semi-cured Artisanal Manchego DOP Cheese made with raw milk from "El Pesebre" Manchego sheep.
Formats
- 250gr vacuum packed.
- 400gr vacuum packed.
- 1/2 Piece vacuum packed. (1.6kg approx.)
- Whole piece (approx. 3.3kg) .
Specs
Ingredients: Raw milk from Manchego sheep, lactic ferments, calcium chloride, rennet, salt and lysozyme (egg derivative).
Average curing time: Between 3 and 6 months.
Origin: Santa Maria del Campo Rus (Cuenca).
Detailed description
Slightly soft and brittle texture with a certain creaminess. Light ivory-coloured paste with a fine and delicate flavour that is very pleasant in the aftertaste. Average curing time between 3 and 6 months.
