Manchego DOP El Trigal® 1 yr. 2/6#
SPAIN LA MANCHA
6 Lbs(6 Lbs drained weight)
Price per Each
- Tasting Notes
- Food Pairing
- Nutrition Facts
Manchego is a DOP cheese, which 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 the richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass. The Corcuera Family was the first in all of Castilla La Mancha to make and commercialize Manchego Cheese. The family produces the cheese in the province of Toledo using same day milk, producing a more buttery Manchego. This complex, full flavored Manchego is aged 1 year. Truly an outstanding Manchego, far superior to others in the industry. 2/6#
This cheese is aged for one year and has a complex, full flavor. Cheeses that reach a great age have a peppery bite finish. 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.
The 1 year is best enjoyed as a table cheese, with membrillo (quince paste), ORO LIQUIDO, date coconut cake; Rioja, and slices of Serrano Reserva.
Pasteurized Manchego sheep's milk, cheese cultures, rennet, salt, lysozyme (from egg white), rind contains food coloring.