Description
Data sheet:
Ingredients: Raw milk from Manchego sheep
Fat Matter: 27%
Healing: 3 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. Made in an artisanal way with natural truffle and raw sheep's milk,
Nutritional Information
- Energy value: 383.0 Kcal/ 1602 kj
- Proteins: 27,56g
- Carbohydrates: 0.50 g. of which sugars: 0,50 g.
- Fats: 30.40 g. Of which saturated: 18.90 g.
- Dietary fiber: 0.00 g.
- Sodium: 550 mg.
- Calcium: 765 mg.
Tasting Notes:
Sierra La Solana truffled is a Manchego sheep cheese that, throughout its 3 months of maturation, is capable of developing pronounced aromatic nuances. Smooth, buttery, it glides across the palate showing subtlety and broad expression. One of the best truffled cheeses in Spain.
Pairing:
We would pair it with Crianza red wines, dry white wines and sweet 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 -
It really has a natural black truffle flavor, with the Manchego cheese paired perfectly. And if you combine it with a young red wine, even more.