Hard-Cured Artisan Manchego Cheese P.D.O

DESCRIPTION

Its natural rind has a slight yellow tint and a firm consistency. On the palate, it offers a firm texture with low elasticity. It boasts an intense aroma and a deep flavor, with a subtle acidity that adds layers of complexity at the finish.

AGING TIME

From 6 to 8 months.

Raw sheep's milk

Rennet

Lactic ferments

Salt

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Suitable for:

Celiacs – Gluten-free

Egg allergies or intolerances – No egg lysozyme

Lactose intolerant individuals – Lactose content: <0,5%

NUTRITIONAL VALUES (100g)

Energy

374kcal
1562kj

Fat

32g

Proteins

21,5g

Carbohydrates,
Sugars<

<0.5g

Fiber

Sodium

550mg

Calcium

640mg

TASTING NOTES

Appearance

Las Terceras’ artisan cured Manchego cheese has a natural, compact rind that is darker due to the length of the curing period. Inside, the paste has a yellowish color, especially near the rind. It also has small eyes that are evenly distributed.

Aroma

It has a clean, fruity, and intense aroma. The scent is penetrating yet pleasant, the result of raw milk from Manchega sheep.

Flavor

On the palate, it is intense yet elegant, with a long, persistent finish. The texture is pleasantly grainy and slightly powdery, while subtle notes of creaminess appear as it melts in the mouth.

Pairing suggestions

It is especially appetizing with a full-bodied, robust Reserva red wine with a fine aroma. It also pairs well with brandy, bearing in mind that the more powerful the spirit, the better it will harmonize with a long-aged, fully cured Manchego cheese.

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