Pressed pasta cheese made with raw sheep’s milk from La Raza Manchego, exclusive of our livestock, with a minimum maturation of 18 months and maximum of 24 months, in natural cave.
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. Unmolding and salted by dipping in brine. Drying and ripening in natural cave under controlled conditions.
Manchego sheep milk, anti butter 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.
- 3kgs. Wrapping of food paper, box of cardboard of 2 or 4 cheeses or individual cases of wood with 1 cheese, 1 cheese plus 1 bottle of wine or one cheese plus 2 bottles of wine.
Hard, natural crust, pale yellow to greenish blackish and firm and compact paste with yellowish ivory. Slightly acid flavor, continuous, intense and long in the mouth with residual aromas of nuts. Eyes on the pasta small and unequally scattered.