QUESO MARANTONA VIEJO MANCHEGO D O 3KG
LA CASOTA DAIRY
TYPE: “MANCHEGO” LONG CURED (OLD) CHEESE
Pressed cheese made with raw sheep’s milk from the La Mancha breed, exclusive to our livestock, with a minimum maturity of 18 months and a maximum of 24 months, in a natural cave.
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. dewatering and pressing 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, anti-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. Taste slightly acidic, continuous, intense and long in the mouth with residual aromas of nuts. Eyes in the pasta small and unevenly distributed.