Cured Sheep Cheese DO "El Pesebre"

Artisanal Manchego DOP cured cheese made with raw milk from "El Pesebre" Manchego sheep.

Formats

- 250gr vacuum packed.

- 400gr vacuum packed.

- 1/2 Piece vacuum packed. (1.55kg approx.)

- Whole piece (approx. 3.1kg) .

Specs

Ingredients: Raw milk from Manchego sheep, lactic ferments, calcium chloride, rennet, salt and lysozyme (egg derivative).

Average curing time: Between 6 and 10 months

Origin: Santa Maria del Campo Rus (Cuenca).

Detailed description

Intense flavour and an enticing aftertaste, very pleasant due to its extreme delicacy. In the mouth, its great solubility and light creaminess stand out, allowing it to be enjoyed for longer. The colour of the paste is light ivory with unevenly distributed eyes. Advanced curing between 6 and 10 months.