Manchego Sheep Cheese Selection 7 months, Quesería 1605

cheese factory 1605 250g (7 month cure) This Manchego cheese is obtained after a minimum of 7 months of curing, it develops its power and forcefulness, balanced with its harmony on the palate. Made in an artisanal way and exclusively with raw milk from purebred Manchego sheep, raised under exquisite conditions of hygiene, well-being and nutrition, it offers a taste full of nuances that invites you to enjoy it. Of natural bark, without the addition of paints or antifungals. Data sheet: Ingredients: Manchego sheep milk Fat Matter: 37% Healing: 7 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: 1605 Selección, cured is a resounding, forceful, powerful and at the same time harmonious cheese. It offers a palate full of nuances that invite you to continue tasting. Clean, elegant and fruity smell. Memories of leather and wool. A pleasant greasy sensation (of olive oil) and a slightly floury granularity are distinguished. Intense flavour, smooth at first, but highly persistent on the palate. An elegant acidity is appreciated combined with clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts). 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.