Aged Heritage Sheep Manchego Cheese, Quesería 1605

cheese factory 1605 250g (10 month cure) Herencia 1605 Añejo is a highly expressive cheese, whose main characteristics are its breadth of aromas and flavors, together with its unmistakable texture. What can be said, a 100% Manchego cheese. Made in an artisanal way and exclusively with raw milk from purebred Manchego sheep, raised under exquisite conditions of hygiene, well-being and nutrition. Of natural bark, without the addition of paints or antifungals. Data sheet: Ingredients: Manchego sheep milk Fat Matter: 36% Healing: 10 months Producer: Cheese Factory 1605 Origin: Sierra La Solana farm, Ciudad Real (Spain) PDO: Manchego All Manchego cheese is identified on one of its flat faces with a serial numbered casein plate. Nutritional information Energy value: 467.0 Kcal/ 1954 kj Proteins: 36.49g Carbohydrates: 0.51 g. of which sugars: 0.51 g. Fats: 35.80 g. Of which saturated: 18.70 g. Dietary fiber: 0.00 g. Sodium: 1500mg. Calcium: 848mg. Tasting Note: It offers a complex palate, with a large number of nuances. Clean, elegant aroma with notes of evolved milk and caramel. Reminiscences of leather and wool, derived from raw milk. Despite its long maturation, it maintains a pleasant sensation of butteriness and floury granularity. With a very intense flavor, soft at the beginning but highly persistent in the mouth, like all our cheeses. Clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts) and notes of caramel. Pairing: We would pair it with young red wines, and on the other hand, it can also be paired with extra virgin olive oil, honey or jams. Conservation The ideal temperature for cheese conservation would be 8 – 10 ºC. If we want to stop the evolution of the cheese and the molds in the natural rind, the temperature should be 4ºC. The preferred consumption will be for a minimum of 8 months, although it must be taken into account that, from the 4th month, if the cheese is wrapped in paper, it will begin to stain due to the activity of the molds in the natural rind.