Hard-Cured Manchego Cheese P.D.O.

COMPOSITION

Pasteurized Mancha's sheep milk, lactic ferments, rennet and salt.

MATURATION TIME

From 6 months to 8 months.

RGSEAA NUMBER

15.00707/CR

DESCRIPTION

This hard-cured cheese has a firm and compact consistency with a natural rind pale yellow. The interior is ivory colored with few small holes. It has a penetrating aroma, and a flavor with slight acid touches at the end that increase with the maturation period of the cheese.

ALLERGENS

Apt to:

• Celiacs - Does not contain gluten
• Allergic or intolerant to egg - Does not contain egg lysozyme
• Lactose Intolerant - The lactose content is <0.1%

TASTING COMMENT

With the characteristic aroma of sheep’s milk this pasteurized cheese has a compact and firm texture. In the mouth shows its maturity with a slightly strong flavor and light acidity that promises a world of unique sensations. For a slow and restful enjoyment.

PAIRINGS

This cheese harmonizes well with Manchego red wines. Also, a good pairing option would be with beer of herbaceous tastes because it has affinity with the spicy touches of hard-cured cheeses.

You can see how to use cheese in the kitchen in our section of recipes with Manchego cheese