MANCHEGO ARTESANO CURADO, included in the “QUESO MANCHEGO” D.O. guarantee of quality and origin

Production Area

Description:

• Composition: Raw ewe’s milk
• Coagulation: enzymatic
• Texture: pressed paste
• Ageing: 10 months (curado/cured)

Presentation:

• Shape: cylindrical
• Weight: 2.9 to 3.1 kg. (approx. 5.9 to 7 lb.)

Origins:

Archaeological studies have shown that as early as the Bronze Age in the area that we now call the region of La Mancha, a sheep cheese was made whose basic ingredient was the milk of a breed considered to be the ancestors of the modern-day Manchego sheep.

The ovis aries ligeriensis sheep crossed the Pyrenees and made its way through several regions of Spain to settle in our area. Thus, this forebear is considered to be the ancestor of today’s Manchego sheep.

Sensory characteristics

Exterior: natural rind, from honey to dark brown in colour as a consequence of the development of natural moulds and with the characteristic pressing board imprint on the two faces and esparto basket-weave pattern on the side. For shipping, it is washed in a natamycin and olive oil based water emulsion. It bears the casein plaque denoting PDO embedded in its top face.

Interior: When cut, there are randomly scattered eyes, the paste is firm and elastic and reed yellow in colour. The flavour is pronounced and somewhat sweet, with aromas of thyme and rosemary

Gastronomic Suggestions

Manchego artesano farmhouse cheese offers us exciting culinary adventures when added as an ingredient to gratins or stuffings, in salads or sauces, as a partner for roast or grilled red meats, dipped in batter and fried, not forgetting the traditional way of enjoying it; simply sliced in wedges In its natural state, it is the perfect partner for light reds or cask fermented Chardonnays. Some typical recipes include Aubergines with cheese, Onion soup au gratin with Manchego cheese, Manchego cheese toasts and Manchego cheese pastries with honey.

Chemical composition

• DRY MATTER: 55% minimum
• FDM: 50% minimum