Semi-Cured Manchego Cheese ‘DO Manchego’

Semi-Cured Manchego Cheese Size – Approximately 12.70-13.20 0z/360- 375 grm (wedge) Age 4 months Sheeps milk cheese Perhaps the most famous Spanish Manchego Cheese, is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official Manchego Cheese is to be aged for between 60 days and two years. Manchego Cheese has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the Manchego Cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The Manchego Cheese has a distinctive flavour, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheeprsquo;s milk. Artisanal Semi-Cured Sheep Cheese ‘DO Manchego’ by Artequeso, made from raw sheep milk and aged for 3 – 5 months, depending on size. ‘Artequeso’ has won different awards over the years, among them for the ‘Best Artisanal Cured Manchego Cheese’ and ‘Best Artisanal Semi-Cured Manchego Cheese’, awarded by the Castilla La Mancha Department of Agriculture. Manchego Cheese will go well not just with tasty bread and crackers but also with thin sliced of Iberico Ham and Chorizo. See the recipe section for some ideas. The only limit on how they can be used is your culinary creativity. SPECIAL CARE ITEM Packed cold for freshness with ice packs and a cooler or insulated foil bag. Expedited shipping should be selected by Customer for more than 2 business days of shipping time. Additional Information Semi-cured Manchego cheese is a type of cheese that originates from the La Mancha region of central Spain. It is a semi-hard cheese made from raw or pasteurized sheep’s milk and is one of the most popular and well-known cheeses in Spain. To make semi-cured Manchego cheese, the sheep’s milk is curdled using animal rennet and then the curds are cut, drained, and pressed into molds. The cheese is then salted and left to mature for a period of at least three months, during which time it develops a slightly firm, yet creamy texture and a distinctive flavor that is nutty, buttery, and slightly acidic. Semi-cured Manchego cheese is typically aged for three to six months, although some versions can be aged for up to a year. The cheese is often characterized by a distinctive herringbone pattern on the rind, which is created by the mold that forms during the aging process. The cheese is often served as a table cheese, either on its own or accompanied by bread, crackers, or fruit. It pairs well with red wines, particularly those with bold, fruity flavors. It can also be used in cooking, and is often grated over dishes like pasta, salads, and soups. Semi-cured Manchego cheese is considered a protected designation of origin (PDO) product, which means that it can only be made in the La Mancha region of Spain using traditional methods and ingredients. It is a popular cheese both in Spain and internationally, and has won several awards for its quality and flavor. More information about Cheese from Spain click here More information about Cheese from Spain click here More information about Manchego Cheese More information about our Cheeses From Spain click here