Hard-Cured Manchego Cheese P.D.O.

COMPOSITION

Pasteurized Mancha's sheep milk, lactic ferments, rennet and salt.

MATURATION TIME

From 6 months to 8 months.

RGSEAA NUMBER

15.00707/CR

DESCRIPTION

This hard-cured cheese has a firm and compact consistency with a natural rind pale yellow. The interior is ivory colored with few small holes. It has a penetrating aroma, and a flavor with slight acid touches at the end that increase with the maturation period of the cheese.

ALLERGENS

Apt to:

  • Celiacs - Does not contain gluten
  • Allergic or intolerant to egg - Does not contain egg lysozyme
  • Lactose Intolerant - The lactose content is <0.1%

TASTING COMMENT

With the characteristic aroma of sheep’s milk this pasteurized cheese has a compact and firm texture. In the mouth shows its maturity with a slightly strong flavor and light acidity that promises a world of unique sensations. For a slow and restful enjoyment.

AWARDS:

Bronze Medal Campo y Alma 2022 (Castilla La Mancha)

Bronze Medal Gran Selección Alimentos de Castilla La Mancha 2020 (Castilla La Mancha)

Silver Medal World Cheese Awards 2019 (Bergamo)

Silver Medal en el World Cheese Awards 2019 (Bergen)

Super Gold Medal at the World Cheese Awards 2016 (San Sebastián)

Silver Medal at the 55th edition at Feria Nacional del Campo 2015 (FERCAM)

Queso Manchego Artesano DO Las Terceras

PAIRINGS

This cheese harmonizes well with Manchego red wines. Also, a good pairing option would be with beer of herbaceous tastes because it has affinity with the spicy touches of hard-cured cheeses.

You can see how to use cheese in the kitchen in our section of recipes with Manchego cheese

NUTRITIONAL VALUES (100g)
Energy: 374cal/1562kj
Fat: 32g
Proteins: 21,5g
Carbohydrates: 0g
Fiber: 0g
Sodium: 550mg
Calcium: 640mg
Manchego cheese with PDOManchego cheese with PDO
Queso manchego Las Terceras. Ctra Valdepeñas Cózar Km 21 - 13344 Torre de Juan Abad (Ciudad Real) Tel. 926 090 926 - Email: info@lasterceras.com