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Herencia Artisan Manchego cured raw milk sheep cheese DOP, 7 months min. curation, wedge
€ 16,83
Type:
Milk
Sheep
Weight
250 gr
Milk Treatment
Raw
Texture
Firm
Aging
Cured
(Curado)
Flavour
Bold
Appellation of Origin (DOP / IGP):
Manchego
Drinks Pairing Suggestions:
250 gr wedge of Quesería 1605 artisan Manchego cured raw milk sheep´s cheese DOP, from the town of Herencia (Ciudad Real), Castilla-La Mancha. With seven months of minimum curation.
This is one of the few Manchegos that is handmade with unpasteurized (raw) milk from a single herd of sheep and then aged with an unwaxed rind. Maria José Gonzalez cheesemaker produces it at Finca Sierra La Solana, a ranch from 1878 that also grows grapes and almonds. Manchego 1605 is truly artisan and authentic.
Tasting Notes: Clean, elegant and fruity aroma. Hints of leather and wool. There is a pleasant oily sensation (olive oil) and a slightly floury graininess. Intense flavour, smooth at first but with a long persistence in the mouth. Elegant acidity combined with clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts).
Find more complete information about Manchego cheese on our blog: read more ...
250 gr wedge of Quesería 1605 artisan Manchego cured raw milk sheep´s cheese DOP, from the town of Herencia (Ciudad Real), Castilla-La Mancha. With seven months of minimum curation.
This is one of the few Manchegos that is handmade with unpasteurized (raw) milk from a single herd of sheep and then aged with an unwaxed rind. Maria José Gonzalez cheesemaker produces it at Finca Sierra La Solana, a ranch from 1878 that also grows grapes and almonds. Manchego 1605 is truly artisan and authentic.
Tasting Notes: Clean, elegant and fruity aroma. Hints of leather and wool. There is a pleasant oily sensation (olive oil) and a slightly floury graininess. Intense flavour, smooth at first but with a long persistence in the mouth. Elegant acidity combined with clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts).
Find more complete information about Manchego cheese on our blog: read more ...
Raw sheep's milk from La Mancha, lactic ferments, lamb rennet, salt, lysozyme (egg derivative) and inedible rind (preservatives E235 and E202).
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
The ideal temperature for the preservation of the cheese is 8 - 10 ºC. But for best taste consume at room temperature.
If we want to stop the evolution of the cheese and of the moulds on the natural rind, the temperature should be 4ºC.
The cheese should be consumed for at least 8 months, although it should be borne in mind that from the 4th month onwards, if the cheese is wrapped in paper, it will start to stain due to the activity of the moulds on the natural rind.
Producer: Quesería 1605 (Balcobo Agropecuaria, SL)
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