Manchego cheese with a natural hard rind, pale yellow in colour and firm paste. When cut, it has a straw-coloured rind with a few evenly distributed holes. It has a penetrating aroma and a slightly acidic flavour at the end, which increases with the ripening period.
COMPOSITION
Pasteurised sheep’s milk from La Mancha, lactic ferments, rennet and salt.
MATURATION
From 6 to 8 months.
ALLERGENS
Suitable for:
- Coeliacs – Gluten free
- Allergic or intolerant to egg – Does not contain egg lysozyme
- Lactose intolerant – Lactose <
TASTING COMMENT
With an unmistakable enveloping aroma from Manchegan sheep’s milk, this cheese has a vibrant and solid texture. In the mouth it shows its maturity with a slightly strong flavour and adjusted acidity that promises a world of unique sensations. For slow, leisurely enjoyment.
PAIRING
Good paired with a red wine from the region. It is also very pleasant with a beer with certain herbal notes because it achieves a certain affinity with the slightly spicy touches of the cured wine.