Description
Data sheet:
Ingredients: Raw milk from Manchego sheep
Fat Matter: 37%
Healing: 7 months
Producer: Cheese Factory 1605
Origin: Sierra La Solana Estate, Ciudad Real (Spain)
DOP: manchego
All Manchego cheese is identified on one of its flat faces with a numbered and serial casein plate. It is located on the Finca Sierra la Solana, in the heart of La Mancha, in the town of Herencia, in a privileged natural setting with a harsh and extreme climate, which favors the growth of very rustic vegetation that serves as food for its Manchego breed soybeans. All these factors favor the production of a cheese with unique characteristics.
Nutritional Information
- Energy value: 467.0 Kcal/ 1954 kj
- Proteins: 36,49g
- Carbohydrates: 0.51 g. of which sugars: 0,51 g.
- Fats: 35.80 g. Of which saturated: 18.70 g.
- Dietary fiber: 0.00 g.
- Sodium: 1500 mg.
- Calcium: 848 mg.
Tasting Notes:
1605 Selección, curado is a resounding, forceful, powerful and harmonious Manchego cheese. It offers a palate full of nuances that invite you to continue tasting. Clean, elegant and fruity smell. Memories of leather and wool. A pleasant greasy sensation (of olive oil) and a slightly floury granularity can be distinguished. Intense flavor, smooth at first, but highly persistent on the palate. An elegant acidity is appreciated combined with clean animal aromas and a very pleasant spicy aftertaste that appears at the end, accompanied by notes of nuts (lightly toasted hazelnuts). And it is cured with a minimum of 7 months. Pure Spanish delicatessen.
Pairing:
We would pair it with young aged red wines, and also on the other hand, it can be paired with extra virgin olive oils, honeys o jams.
Conservation
The ideal temperature for cheese conservation would be 8 – 10 ºC. If we want to stop the evolution of the cheese and the molds in the natural rind, the temperature should be 4ºC. The preferred consumption will be for a minimum of 8 months, although it must be taken into account that, from the 4th month, if the cheese is wrapped in paper, it will begin to stain due to the activity of the molds in the natural rind.
Israel Romero -
A very pleasant taste that gives a greasy sensation (of olive oil) and a granularity. But with a very mild flavor and at the end you can see its 7-month cure.