QUESOS MANCHEGOS - SPANISH CHEESE
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MANCHEGO CHEESE P.D.O

QUESO ÚNICO
18 MONTHS
3 MONTHS
6 MONTHS
9 MONTHS RAW MILK
12 MONTHS

3 MONTHS
6 MONTHS
12 MONTHS

3 MONTHS
6 MONTHS
12 MONTHS

3 MONTHS
6 MONTHS
12 MONTHS

If there is a product in Spain and more specifically, in Castilla-La Mancha that by its characteristics have given it gastronomic personality, this is, without a doubt, the Manchego Cheese.

Like everything written over time, Manchego Cheese has become the patrimony of the world’s culture and a witness to the customs of a town from which it gets its surname.

The history of the Manchego cheese is as old as the sheep of this region, and the time has not varied in the essential its elaboration and quality, maintaining its cylindrical personality, its compact paste between the soft, ivory and yellowish with eyes of form and distribution irregular; as well as its external appearance with the impression of the “flower” on its flat faces and that of the “pleita” on the lateral surface.

The Manchego cheese is a type of pressed cheese made with sheep’s milk of the Manchega breed, with a minimum maturity of 30 days, for cheeses with a weight equal to or less than 1.5 Kg and 60 days, for the rest of formats, and a maximum of two years.

Cylindrical in shape, with substantially flat faces. Its maximum height is 12 cm. with a maximum diameter of 22 cm. and a weight between 0.4 and 4 Kg.

Its bark is hard and free of parasites, pale yellow or greenish-blackish when the surface of the molds developed during maturation is not cleaned, presenting the impressions of the molds pleite type on the lateral surface and flower type on the flat faces .

The paste is firm and compact, varying in color from white to yellowish ivory, and may have small, unevenly distributed eyes.

It has an intense and persistent lactic acid scent that evolves to spicy nuances in the heaviest ones with long global persistence.

The flavor is acid, strong and tasty that turns into spicy in very cured cheeses.

Pleasant and peculiar residual taste that gives the sheep milk of the Manchega breed.

Low elasticity, with a buttery and somewhat floury sensation, which can be granular in the very mature.