Manchego Carmen 3 mo. (Sheep) (La Mancha)
SPAIN LA MANCHA
6 Lbs(6 Lbs drained weight)
Price per Each
- Tasting Notes
- Food Pairing
- Nutrition Facts
Manchego is a D.O.P. cheese that can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass. An award winner, this quality pasteurized Manchego from the province of Ciudad Real is buttery and flavorful. Available in 3 month and 1 year.
The depth and complexity of flavor depends on age, but all Manchego has an unmistakable richness reminiscent of Brazil nuts and caramel, with a distinct aroma of lanolin and roast lamp, and a slightly salty finish. The texture is dry yet creamy.
Like all hard cheeses, Manchego keeps well and is gorgeous eaten just as it is; however, when cooked, lends a nuttiness and sweetness to the dish. Manchego will absorb tannin, so enjoy it with a robust or young rough red, crispy white wine.
Pasteurized sheep's milk, cheese cultures, rennet, salt, lysozyme (from egg white)