Only logged in customers who have purchased this product may leave a review.
Don Apolonio Manchego Añejo-Reserva Aged cheese in olive oil and rosemary, 12 months curation, whole cheese
€ 109,95
Milk
Sheep
Weight
Approx. 3,3kg (minimum 3kg)
Milk Treatment
Pasteurised
Texture
Firm
Aging
Añejo
Flavour
Flavored-added
Approx. 3,3 kg (minimum 3 kg) of whole wheel of Don Apolonio Manchego Aged Añejo-Reserva cheese in extra virgin olive oil and rosemary, 12 months minimum curation, from Malagón, Ciudad Real, Castilla-La Mancha, in vacuum-sealed packaging.
Cheese made with pasteurised sheep's milk, matured for at least 12 months, cylindrical in shape and with an intense yellow appearance. It has a long maturation period and is bathed in extra virgin olive oil and rosemary leaves.
Intense flavour with a deep and very aromatic bouquet due to the combination of the best extra virgin olive oil and rosemary leaves. This cheese takes us directly to the countryside, with its partridge-like eyes in which you can appreciate the oil introduced throughout its interior. It has an aged appearance and a firm, compact consistency.
About Quesos Don Apolonio:
The Mata family's livestock and cheese-making tradition dates back to the end of the 19th century. Marino Mata was a shepherd from Castilla-La Mancha, Ciudad Real, where, together with his wife Juliana Colmenar, he established himself as a livestock farmer. 150 sheep and 30 goats made up the herd that supplied the raw material for his first cheeses. His son Apolonio Mata continued the family tradition giving name and prestige to ‘Quesos Don Apolonio’.
Don Apolonio Mata took over from his father, taking advantage of his experience. From 1941 he increased the number of livestock. Following the success of their exquisite cheeses, the family increased production and the sons of Don Apolonio Mata, the new generation, took over production in 1985. The different types of cheese produced at Quesos Don Apolonio use milk from Manchego herds fed in the area of Castilla-La Mancha, rich in excellent quality pastureland, as the main ingredient.
Approx. 3,3 kg (minimum 3 kg) of whole wheel of Don Apolonio Manchego Aged Añejo-Reserva cheese in extra virgin olive oil and rosemary, 12 months minimum curation, from Malagón, Ciudad Real, Castilla-La Mancha, in vacuum-sealed packaging.
Cheese made with pasteurised sheep's milk, matured for at least 12 months, cylindrical in shape and with an intense yellow appearance. It has a long maturation period and is bathed in extra virgin olive oil and rosemary leaves.
Intense flavour with a deep and very aromatic bouquet due to the combination of the best extra virgin olive oil and rosemary leaves. This cheese takes us directly to the countryside, with its partridge-like eyes in which you can appreciate the oil introduced throughout its interior. It has an aged appearance and a firm, compact consistency.
About Quesos Don Apolonio:
The Mata family's livestock and cheese-making tradition dates back to the end of the 19th century. Marino Mata was a shepherd from Castilla-La Mancha, Ciudad Real, where, together with his wife Juliana Colmenar, he established himself as a livestock farmer. 150 sheep and 30 goats made up the herd that supplied the raw material for his first cheeses. His son Apolonio Mata continued the family tradition giving name and prestige to ‘Quesos Don Apolonio’.
Don Apolonio Mata took over from his father, taking advantage of his experience. From 1941 he increased the number of livestock. Following the success of their exquisite cheeses, the family increased production and the sons of Don Apolonio Mata, the new generation, took over production in 1985. The different types of cheese produced at Quesos Don Apolonio use milk from Manchego herds fed in the area of Castilla-La Mancha, rich in excellent quality pastureland, as the main ingredient.
Pasteurized sheep's milk, lactic ferments, calcium chloride, lysozyme (egg derivative), rennet, salt, olive oil and rosemary (<3%).
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 storage temperature is between 1º and 8º C (never above 15º C ). It is advisable to cover the surface of the cheese with waxed paper once it has been cut.
When you are going to eat it, let the cheese rest at room temperature for about 10 minutes to enjoy its full flavour.
For short-term consumption, leave it out of the fridge, between 16º and 20º C, in a wooden-based cheese cooler that insulates it from humidity and allows the cheese to "breathe".
Producer: Quesos Don Apolonio, S.L.
Reviews
There are no reviews yet.