Cured Artisan Manchego Cheese D.O.P. "Ntra. Sra. De Fuentes"
Cured Manchego cheese made with raw milk from Manchega sheep, obtaining the qualification of cheese with Denomination of Origin.
Natural bark of light brown color, intense ivory interior, creamy texture with eyes distributed throughout the interior, with its labeling where the ingredients are indicated, the word "Queso Manchego", the back label of the Numbered Designation of Origin, nutritional values, batch and expiration date.
Cured Cheese, 180 days minimum cured
Raw manchega sheep´s milk, salt, rennet, lactic cultures, stabilizer E-509 and preservatives: Lysozyme(egg)
Milk, lysozyme (egg)
Tasting notes and pairing:
High expression cheese, with an excellent aroma, powerful and balanced. It maintains, despite its long maturation, a pleasant sensation of butter and a floury granularity. With a very intense flavor, high persistence in mouth and very nice spicy aftertaste that appears in the end accompanied by notes of nuts (toasted almonds) and cereals.
Perfect husbands with intense red wines, aging barrel reserves, craft beers. Excellent combination with grapes, quince, fruit jams, serrano ham and nuts.
The ideal is to keep it in the refrigerator protected by its original packaging or sulfurized paper. If it is not going away to consume immediately it is advisable to wrap it in a rag slightly moistened in salty water, thus we avoid its drying, loss of butteriness and flavor. The cheese is advisable to consume it at a temperature between 20 °C and 22 °C and temper it one or two hours before Once the tasting is finished, the cheese is covered again, covering the cut with a double plastic film or food paper to protect it.