Truffled Manchego Sheep Cheese Sierra la Solana, Quesería 1605

cheese factory 1605 250g The flavor of the natural black truffle (Tuber Melanosporum) and the raw milk of Manchega sheep combine perfectly in this cheese, offering an explosion of flavors on the palate. It is made by hand, with a careful process for each piece and with a minimum maturation of 3 months. 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 tasting 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: 27% Healing: 3 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: 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: Sierra La Solana truffled is a cheese that, throughout its 3 months of maturation, is capable of developing pronounced aromatic nuances. Smooth, buttery, it glides across the palate showing subtlety and broad expression. 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.