Pressed pasta cheese made with ewe’s milk from La Raza manchego with a minimum maturation of 8 months and maximum of 12 months.
Collection and transportation of milk to the factory. Working in vats heating the milk between 28 °c and 32 °c for 30 to 60 minutes until coagulation. Whey and pressing the curd in the moulds for a minimum of 4 hours. Demoulded and salted by immersion in brine. Drying and ripening in natural cave under controlled conditions.
Manchego sheep milk, antibutíricas salts, rennet and salt.
Hard crust of pale yellow to greenish-black and compact solid paste with variable color from white to yellowish ivory. Slightly acidic flavor that increases with healing. Buttery sensation with small, unevenly spread eyes.
Milk as a unique raw material in the manufacture of cheese.
- 1kg. Box of 2 or 4 cheeses or individual cardboard boxes.
- 2kgs. Cardboard box of 2 or 4 cheeses or individual wooden cases with 1 cheese, 1 cheese plus 1 bottle of wine or 1 cheese plus 2 bottles of wine.
- 3kgs. Cardboard box of 2 or 4 cheeses or individual wooden cases with 1 cheese, 1 cheese plus 1 bottle of wine or 1 cheese plus 2 bottles of wine.
- Portions 250 Grs. Vacuum-packed in plastic material.
Hard, natural crust, pale yellow to greenish blackish and firm and compact paste with yellowish ivory. Pleasant, lactic, intense and persistent taste. Continuous touch with little elasticity. Eyes on the pasta small and unequally scattered.