Piece of 1 kilo of Manchego Cured Sheep Cheese
Cheese made from raw churra sheep milk, matured for 6 to 12 months, coagulation and extract of animal rennet, bark washed with red syrah wine. Maturation of 6 months.
Raw sheep milk, syrah wine, animal rennet, salt and egg lysozyme. Fatty matter on dry extract minimum 45%.
The coagulation takes place between 30 and 32 ° C, the curd is cut, until the desired grain is obtained. After standing for several minutes, the curd is placed in molds and then pressed for several hours.
The salting is carried out by immersion in cold brine and the ripening is done in conditioned chamber, they are regularly turned over so that the flora is implanted in the whole crust and acquires the desired characteristics.
The cut has a straw yellow color and a slightly pronounced, balanced and intense circle. Leather notes and roasted nuts. The bark is reminiscent of cellar, humid earth and forest mushrooms.
The palate is long, soft but intense on the whole, very elegant acidity and light sweetness combined with herbaceous notes of dry hay, final aftertaste of nuts.
The cheese is advisable to consume it at a temperature between 20 and 22 ° C and tempered 1 or 2 hours before.
Keep it in a refrigerator protected by its original packaging, if it is not going to be consumed immediately, it is advisable to wrap it in a cloth lightly moistened with salt water, thus avoiding its drying, loss of flavor.
Once the tasting is finished, the cheese is again covered with a double film of plastic or food paper to protect it.
Spanish Agriculture ES-ECO-020-CV