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Goat
Cured Cheese
Goat cheese is strong flavoured and unique in smell. Normally, its texture is compact and creamy, and with a tendency to melt in the mouth. Its colour is generally uniform and brilliant, as the one of goat milk as it is made from it.
Curing: 6 months.
Ingredients: Pasteurized goat’s milk, calcium chloride, ferments, rennet, egg lysozyme (E-1105), salt.
Net weight: 2.5kg / 88.1 Oz
Goat
Semicured Cheese
Goat cheese is strong flavoured and unique in smell. Normally, its texture is compact and creamy, and with a tendency to melt in the mouth. Its colour is generally uniform and brilliant, as the one of goat milk as it is made from it.
Curing: 2 months.
Ingredients: Pasteurized goat’s milk, calcium chloride, ferments, rennet, egg lysozyme (E-1105), salt.
Net weight: 2.5kg / 88.1 Oz
Goat
Soft Cheese
Goat cheese is strong flavoured and unique in smell. Normally, its texture is compact and creamy, and with a tendency to melt in the mouth. Its colour is generally uniform and brilliant, as the one of goat milk as it is made from it.
Curing: 2 days.
Ingredients: Pasteurized goat’s milk, calcium chloride, ferments, rennet, egg lysozyme (E-1105), salt.
Net weight: 2.5kg / 88.1 Oz
Manchego Reserve Cheese
Cheese made from pasteurized milk, and from an aging process which lasts for 12 months. It is characterised for its intense colour similar to gold. The creamy texture is preserved, as a consequence of the accuracy of the maturing process together with a sharp flavour which will surprise for its consistency and smoothness, results of the balance realized among nuances of taste that consequently create a good aftertaste.
Curing: More than 12 months.
Ingredients: Manchego sheep’s milk, salt, calcium chloride, rennet, egg lysozyme (E-1105), ferments, curdling.
Net weight: 2.5kg / 88.1 Oz
Manchego Cured Cheese
A cheese made from pasteurized milk and matured for a period of 8 months, that is when it gets a straw-coloured aspect. Its flavour loses the creamy and milky mouth feel, but it gains stronger taste undertones, which are perceivable in its aftertaste.
Curing: 8-10 months.
Ingredients: Manchego sheep’s milk, salt, calcium chloride, rennet, egg lysozyme (E-1105), ferments, curdling.
Net weight: 2.5kg / 88.1 Oz
Manchego Semicured Cheese
It’s a cheese made from pasteurized milk, with a maturing process of about 3 months.Semi-cured cheese looks white-coloured with nuances of ivory, typical of the first maturing phase. A savoury cheese which allows to taste the real flavour of Manchego sheep milk, with a good balance among the different savours that eliminates the salty undertone of the soft cheese and let it become a more balanced smoothie in flavour product. The creamy texture prevails.
Curing: 3-4 months.
Ingredients: Manchego sheep’s milk, salt, calcium chloride, rennet, egg lysozyme (E-1105), ferments, curdling.
Net weight: 2.5kg / 88.1 Oz
Sheep Soft Cheese
Cheese made from pasteurized milk and matured for only a day. Its colour is of a pure white shade, which recalls the milk. Thanks to its flavour, it is possible to appreciate the smoothness of Manchego sheep milk and with hint of salted taste, that is typical of this initial maturing process and which creates a pleasant contrast in the mouth.
Curing: 2 days.
Ingredients: Manchego sheep’s milk, salt, calcium chloride, rennet, egg lysozyme (E-1105), ferments, curdling.
Net weight: 2.5kg / 88.1 Oz