DESCRIPTION

Raw milk from manchega sheep are crafted into wheels that are then aged for 12 months.  Those used to younger, more mild manchego will find this refreshingly sharp and nutty with a crumbly texture almost reminiscent of a Parmesan.  An excellent complement to most cheese plates, sheep's milk gives it more character then with an aged cow's milk while lacking the gaminess of goat's milk.  To learn more about Manchego click here!

 

ORIGIN

Spain

 

MILK TYPE

Sheep

 

RAW MILK OR PASTEURIZED?

Raw milk

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate
  • By Cheese Type - Parmesan Reggiano (Red Cow) and Delice de Bourgogne
  • By Origin - Mahon Reserve and Montenebro
• Pairings - a nice Cabernet or aged Rioja wine, membrillo, olives, marcona almonds, an extra virgin Spanish olive oil and some crusty bread

 

SUBSTITUTES

Manchego, Ossau Iraty or Pecorino Reserve

 

INGREDIENTS

Raw sheep milk, salt, cheese culture, calcium chloride, egg lysozyme, rennet