Paste of firm and compact consistency, ivory-yellowish color, lactic odor with a general long persistence, slightly acid, strong and tasty, pleasant and unique aftertaste conferred by the Manchego sheep milk.
GASTRONOMIC RECOMMENDATION: Consume at 18 to 20°C
TEMPERATURE OF CONSERVATION: BETWEEN 4 AND 8 °C
Type of Cheese: MACHEGO POD SEMICURADO
List of Ingredients: Manchego sheep milk (98.40%), lactic ferments (0.002%), calcium chloride (0.05%), salt (1.5%), rennet (0.01%) and lysozyme – derived from eggs (0,025%). Rind smeared with olive oil.
Maturation: 3 to 4 months
Allergenic Substances: Milk and egg
Expiration: 2 year from manufacture date
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