QUESO MARANTONA CURADO MANCHEGO D O 3KG
LA CASOTA DAIRY
TYPE: “MANCHEGO” CURED CHEESE
Pressed cheese made with sheep’s milk from the La Mancha breed with a minimum maturity of 8 months and a maximum of 12 months.
Collection and transport of milk to factory. work in vats heating the milk between 28 ° C and 32 ° C for 30 to 60 minutes until it coagulates. Desired and pressed the curd in the moulds for a minimum time of 4 hours. Unmoulded and salted by immersion in brine. Drying and maturation in a natural cave under controlled conditions.
Manchego sheep milk, non-butyric salts, rennet and salt.
Hard crust from pale yellow to greenish blackish and firm paste with variable colour from white to yellowish ivory. Slightly acidic flavour that increases with healing. Buttery feeling with small eyes and unevenly distributed.
Milk as the only raw material in the manufacture of cheese.
Hard, natural bark, pale yellow to greenish blackish and firm and compact paste with yellowish ivory colour. Pleasant, lactic, intense and persistent taste. Continuous touch with little elasticity. Eyes in the pasta small and unevenly distributed.