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.
|Enterobacterias||< 10.000 ufc/gramo|
|Escherichia coli||< 100 ufc / gramo|
|Staphilococus aureus||< 100 ufc /gramo|
|Salmonella||Ausencia / 25 gramos|
|Listeria monocytogenes||Ausencia / 25 gramos|
(ufc = training units of colonies)
- 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).