Project Description
Manchego cheese D.O.
Manchego cheese D.O. Señorio de Sancho Panza, with a soft taste, a special bouquet and an after taste that bring in an incomparable pleasure. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets
Elaboration
Manchego cheese, made exclusively with fresh or pasteurized sheep’s milk. Maturity more than 90 days.
Maturity. 3 months, 6 months 9 months, 12 months.
Ingredients
Sheep milk from la Mancha. Salt, Rennet and Cheese culture.
Nutrition information per 100g
Energy ……………………. 420 kcal/ 1750 Kj
Protein …………………………… 23 g
Fat Total ………………………… 36,5 g
Fat Saturated …………………………… 25,5 g
Trans …………………………………. 0 g
Cholesterol …………………………… 87,8 mg
Sugar ………………………………… 0,2 g
Sodium ………………………………….. 0,56 g
Fibre …………………………………… 0 g
Our Presentations
In wheels: 3 kg / 1 kg
In wedges : 140 gr, 200 gr, 350 gr, 450 gr, 750 gr.
Conservation
The temperature and the humidity of the environment are determining factors in the conservation of the cheese. Cheese fermentation is accelerated at high temperatures and slows down when the temperature is low.
As for the humidity, if it is excessive, a rusting of the crust occurs, on the contrary, if the humidity is low, the consequence is that the cheese hardens and dries.
The best preservation system is aluminum foil or film (only the cut, since the rest of the cheese has to breathe) at a temperature not higher than 14ºC (ideal 6ºC-10ºC, eg, the drawer of the vegetables in our fridge) and with a humidity between 70 and 80 percent. It is recommendable to turn the cheese every 8 or 10 days.
It is very important to appreciate all the qualities of each cheese take it out of the fridge and unwrap it 15 minutes before consumption so that at the time of consumption it is at room temperature.
Pairing
Semi-mature pasteurized milk cheeses, (between 3 and 4 months old) marinate perfectly with low-grade red wines from Ribera del Duero or Mentrida. High-quality cheeses between 6 and 12 months, are accompanied by full-bodied, high-grade red wines. Rioja, Ribera del Duero or Priorato.
Presentation
It is convenient to take the cheese out of the refrigerator and open the container 15 minutes before it is consumed, since the adequate temperature for its ingestion must be around 22º C.
It is very important to cut the cheese, both for conservation reasons and for aesthetic reasons: it must be clean and thin so that the cutting surface does not present irregularities.
You can use special double-handled knives that facilitate cutting in two halves of the pieces or an ordinary knife with enough blade length to easily reach the center of the cheese. The ideal knife is the one-edged knife with a rounded tip.
Before cutting, it is advisable to temper the knife. This is achieved by immersing the sheet for a few moments in hot water, drying it later with a cloth. The cut should be angular, with a vertex in the geometric center of the piece, not cutting more than what is going to be consumed and then dividing it into thin sheets (about three to five millimeters thick). The triangular shape of these sheets will be that of isosceles triangles.
The best way to present it is to present the cheese already cut on wooden boards, but as always it is not possible in each case, it will serve any dish as flat as possible, avoiding as much as possible to pile too many pieces on others.
How to identify the Manchego cheese?
The term Manchego Cheese Designation of Origin must appear on the commercial label of the cheese.
On the opposite side to that of the commercial label, a Casein Plate with the terms “D.O.P. CHEESE MANCHEGO” and a series of five digits and two or three letters will be embedded in the bark.
All the cheeses will have on top of the Commercial Label, a Numbered Counter label, which we will find attached to the commercial label, with the logo of the Denomination of Origin. In the case of cheeses of small size, or wedges, this back label will be marked in its upper right corner by a band of blue or green, respectively.
Denomination of Origin Manchego Cheese
The Manchego Cheese Designation of Origin Regulatory Board is responsible for certifying the conformity of Manchego cheese according to its specifications.
The geographical area covered by the Protected Designation of Origin occupies 44,000 km2 within the Autonomous Community of Castilla La Mancha.
In the DOP are associated 750 sheep farms of La Mancha with a census of 540,000 animals and 63 dairies that in 2016 have produced 14,000 tonnes of Manchego cheese.
Of this production, 60% is exported and the main importer is the USA with 2000 tons.
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