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Manchego PDO Cured 6M Maese Miguel

Manchego PDO Cured 6M Maese Miguel

2257 1lb
In Stock

1/4 Wheel Approx. 1.3lb - 1.5lb   
1/2 Wheel Approx. 3lb - 3,3lb (10% discount)  
Whole Wheel Approx. 6.7 lb (15% discount)

Pressed cheese made from pasteurised sheep's milk of the Manchega breed, with a minimum maturing period of 180 days.

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  • optional 250 char. max
  • 1 lb
  • 1/4 Wheel
  • 1/2 Wheel
  • 1 Wheel


D.O.P Semi Cured 6 mo 

Outside: caramel colour rind with a zigzag pattern imprinted on the side, called the 'pleita', and a wheat ear pattern on the top and bottom sides called the 'espiga'.

Inside: firm and compact, ivory in colour, with irregular granular holes/eyes.

Texture Firm, not very elastic. Low friability and solubility.

Flavour Balanced flavour with light and pleasant acidic hints combined with sweet tones.

Aroma A very characteristic, well-developed aroma with toffee tones and hints of hazelnut.

Pairing It is perfect for smooth, fresh aromatic wines. Vintage Tempranillo or fruity rosé wines. Light lagers.

Consumption The cheese should be left to warm to a temperature of nearly 18º C before serving, as it is best eaten at this temperature.

The King of Spanish Cheeses. Manchega sheep is exclusively used for making the Manchego cheese. Enjoy it with membrillo, fig jam, marcona almonds and Serrano ham.

Physical - Chemical Analysis
Dry Extract > 55 %
Fat / Dry Extract > 50 %
Protein / Dry Extract > 30 %
Sodium Chloride (salt) < 2,5 %
PH < 5,5
Análisis Nutricional ( en 100grs.)
Energy value 395 Kcal (1.635 Kj)
Proteins 24 grs.
Fat 32 grs.
Carbohydrate 2,6 grs.
Calcium 0,6 grs.

Pasteurized sheep's milk from La Mancha, salt, rennet, lactic ferments, calcium chloride and lysozyme (derived from eggs). On rind: E-235 (preservative) and E-150d (colouring).
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