MANCHEGO CHEESE

Purchase of Manchego cheese:

MANCHEGO CHEESE, mature cheese.

It is a mature cheese, made with SHEEP’s MILK from the region of La Mancha (Spain). Has (DOP) protected denomination of origin.

It is the most famous Spanish cheese on the outside.

Characteristics: Pressed cheese, hard crust of cream or dark color, where prints are seen both sides (zigzag) and on their faces (flowers).

The crust is paraffined (remove pear to be consumed) or covered with olive oil.

Of homogeneous pasta with some small gaps although it may not have them. It goes from white to cream color.

Fat texture and mealy or granules in the most cured.

Milky, acidic and intense smell.

Characteristic flavor of the milk of sheep manchego. Strong and slightly acidic. Hot in very aged cheeses and flavored with Brazil nut and caramel burned.

It is cylindrical in shape with its flattened faces, 12 cm in height, 22 cm in diameter and a weight of 400gr. to 4 kg.

Its maturation is 30 days for cheeses of 1.5 kg or less and 60 days for the most weight and a maximum maturation of 2 years.

Its presentation can be whole, sliced, grated, or portions.

The labels should include the denomination of origin, whether or not made from unpasteurized raw milk, will say “craftsman”. Each cheese carries a plate printed in casein with a serial.

When you go to buy the product to the supermarket you should take into account,

Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.

Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.

Neither with broken or discarded labels.

Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses of Manchego cheese:

It is used in cheese tables, salads, with sandwiches (quince or raisins or dried fruit).

The aged can be consumed grated, or breaded.

Storage:

You must look at the instructions for your preservation and the expiration or expiration date printed on the packaging in the product specifications.

Grated cheese should be consumed soon or frozen because it generates mold faster than it is in larger pieces.

Refrigerate at a temperature of 4-6 degrees C (Centigrade or Celsius).

Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Cool.

Duration:

4-6 weeks approx.

Tips

A mature cheese should be taken out of the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.