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Cured Manchego Marantona Cheese
Product description: Pressed paste cheese made from sheep's milk from the Manchego breed and matured for a minimum of 8 months and a maximum of 12 months in a natural cave.
Production process: The milk is collected and transported to the factory. Work in vats, heating the milk to between 28°c and 32°c for 30 to 60 minutes until it coagulates. Draining and pressing of the curd in the moulds for a minimum of 4 hours. demoulding and salting by immersion in brine. Drying and maturing in chambers under controlled conditions.
Ingredients: Sheep's milk, anti-butcher salts, rennet and salt.
Organoleptic specifications: Pale yellow to greenish-blackish hard rind and firm, compact paste varying in colour from white to yellowish ivory. Slightly acidic flavour which increases with maturing. Buttery sensation with small, unevenly distributed eyes.
Allergens: Milk as the sole raw material in the manufacture of the cheese.
