200g/ 0,44lb Average curing...
Average curing period: aged for 18 months.
Manchego Cheese is the star of Spanish cheeses, the most universal and recognized, just like the Quixote, both with the same origin: the land of La Mancha.
Ingredients: Manchega Sheep’s milk, salt, lactic ferments, rennet, preservative: Potassium nitrate, firming agent: Calcium Chloride. Rind Preservative: Natamicin
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The King of Spanish Cheeses. Manchega sheep is exclusively used for making the Manchego cheese. Enjoy it with membrillo, fig jam, marcona almonds and Serrano ham.
|The production process is painstaking and carefully protected from beginning to end:|
The Manchega breed is indigenous to the area, producing milk that is rich in fat, sweet and fruity, which is none other than the essence of the Manchego Cheese’s flavor.