QUESO MARANTONA SEMICURADO MANCHEGO D O 3KG
LA CASOTA DAIRY
TYPE: “MANCHEGO” SEMI CURED CHEESE
Pressed cheese made with sheep’s milk from La Mancha breed with a minimum maturity of 2 months and a maximum of 4 months.
Collection and transport of milk to factory. I 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 maturing in chambers 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. Sensation buttery with small eyes and unevenly distributed.
Milk as the only raw material in the manufacture of cheese.
Hard crust of pale yellow to greenish blackish colour and firm paste with yellowish ivory colour. Pleasant, mild taste and of medium high intensity. Continuous touch with medium elasticity. Buttery feeling with small eyes and unevenly distributed.