Home-made, semi-mature Manchego cheese. An ancestral cheese, fine, where the excellent sheep’s milk takes precedence, with a taste of reduction, concentration, dairy essence, with an obvios fatty evidence, which is enhanced by the age and protection from the lard. It has a flavour of concentrated milk, even better to cream, high quality, barely sour. Tender and creamy texture. It is made as the shepherds used to do in the past (spread in butter and in natural caves).
ORIGIN: Belmonte (Cuenca). INGREDIENTS: Raw sheep’s milk, rennet salt, lactic ferments, egg lysozyme, preservative E-252. CURING PROCESS: 3 months approximately.
To be tasted with white and rye bread, white or black grapes. It goes perfectly with young red wines and white wines fermented in barrels.
Keep always refrigerated between 1-8º C and, once opened, wrap in transparent film. To be served at room temperature.