Manchego Sheep Cheese Selection 4 months, Quesería 1605

cheese factory 1605 250g (4 month cure) Ester Manchego cheese is obtained after 4 months of maturation, and is capable of developing pronounced aromatic nuances. Smooth, buttery, it glides across the palate showing subtlety and broad expression. 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: 37% Healing: 4 months Producer: Selection 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 table Energy value: 383.0 Kcal/ 1602 kj Proteins: 27.56g Carbohydrates: 0.50 g. of which sugars: 0.50 g. Fats: 30.40 g. Of which saturated: 18.90 g. Dietary fiber: 0.00 g. Sodium: 550mg. Calcium: 765mg. Tasting Note: Clean animal smell. Lactic notes reminiscent of smooth yogurt and a fruity character with subtle hints of dried fruit. On the palate it has a semi-hard texture, good butteriness and solubility and a medium-type friability. Pleasant greasy-oily sensation during chewing and mealy-type granularity. The taste, at first, presents a soft acidity interspersed with sweet notes of cereal. Animal aromas very well integrated as a whole and a pleasant aftertaste of raw nuts (almond) with high persistence in the mouth. 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.