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MANCHEGO PDO 3M MAESE MIGUEL 200G

  • 2 days requered
    During months of summer, hotter months, the package final destination and if the transit time of the packages take longer than 2 days, it is NECESSARY for this item to be shipped 2nd Day or faster to ensure freshness.

2256

$7.15

Cuña 0,44lb/200g.
D.O.P Semi Cured 3 mo 

Winner “Gran Seleccion 2010” Gold Medal Semi-Cured Manchego.
MANCHEGO PDO SEMICURED has been awarded with a GOLD MEDAL

Ingredients: 100% pasteurized manchega sheep’s milk, salt, rennet, cheese cultures, calcium chloride.
Preservative Agent: Lysozyme (from egg whites) Natamicin applied to the non-edible rind.
Rind colorings: Caramel

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    MANCHEGO PDO 3M MAESE MIGUEL 200G

    MANCHEGO PDO 3M MAESE MIGUEL 200G

    Cuña 0,44lb/200g.
    D.O.P Semi Cured 3 mo 

    Winner “Gran Seleccion 2010” Gold Medal Semi-Cured Manchego.
    MANCHEGO PDO SEMICURED has been awarded with a GOLD MEDAL

    Ingredients: 100% pasteurized manchega sheep’s milk, salt, rennet, cheese cultures, calcium chloride.
    Preservative Agent: Lysozyme (from egg whites) Natamicin applied to the non-edible rind.
    Rind colorings: Caramel

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product description

SENSORY ANALISIS
Appearance
Outside: caramel colour rind with a zigzag pattern imprinted on the side, called the 'pleita', and a wheat ear pattern on the top and bottom sides called the 'espiga'.
Inside: firm and compact, ivory in colour, with irregular granular holes/eyes.
Texture Firm, not very elastic. Low friability and solubility.
Flavour Balanced flavour with light and pleasant acidic hints combined with sweet tones.
Aroma A very characteristic, well-developed aroma with toffee tones and hints of hazelnut.
Pairing It is perfect for smooth, fresh aromatic wines. Vintage Tempranillo or fruity rosé wines. Light lagers
Consumption The cheese should be left to warm to a temperature of nearly 18º C before serving, as it is best eaten at this temperature.

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.

Ingredients

Manchega sheep's milk, rennet, milk ferments, calcium chloride, sal
.
Physical - Chemical Analysis
Dry Extract> 55 %
Fat / Dry Extract> 50 %
Protein / Dry Extract> 30 %
Sodium Chloride (salt)< 2,5 %
PH< 5,5
Análisis Nutricional ( en 100grs.)
Energy value395 Kcal (1.635 Kj)
Proteins24 grs.
Fat32 grs.
Carbohydrate2,6 grs.
Calcium0,6 grs.

Microbiological Analysis

Enterobacterias< 10.000 ufc/gramo
Escherichia coli< 100 ufc / gramo
Staphilococus aureus< 100 ufc /gramo
SalmonellaAusencia / 25 gramos
Listeria monocytogenesAusencia / 25 gramos

(ufc = training units of colonies)

Review

06/03/2019

Maese Miguel

It reminds me to when I was growing up in Spain, with the very same cheese

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    MANCHEGO PDO 3M MAESE MIGUEL 200G

    MANCHEGO PDO 3M MAESE MIGUEL 200G

    Cuña 0,44lb/200g.
    D.O.P Semi Cured 3 mo 

    Winner “Gran Seleccion 2010” Gold Medal Semi-Cured Manchego.
    MANCHEGO PDO SEMICURED has been awarded with a GOLD MEDAL

    Ingredients: 100% pasteurized manchega sheep’s milk, salt, rennet, cheese cultures, calcium chloride.
    Preservative Agent: Lysozyme (from egg whites) Natamicin applied to the non-edible rind.
    Rind colorings: Caramel

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