Description
Data sheet:
Ingredients: Sheep's milk from La Mancha
Fat Matter: 36%
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 serial numbered casein plate.
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: 600 mg.
- Calcium: 848 mg.
Tasting Notes:
Herencia 1605 cured is a resounding, forceful, powerful and at the same time harmonious 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 are distinguished. Intense flavour, 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).
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 -
You will be surprised how smooth and at the same time very aromatic that I love with EVOO pairing.