MANCHEGO CHEESE WHEEL EXTRA AGED 12 MONTHS (6.6 LBS APPROX) Maese Miguel DOP

Aged Manchego Cheese Aged for 12 months Maese Miguel (Whole piece) 6.6lb

Authentic Manchego Cheese, made from 100% Manchega Sheep's milk and aged for 12 months.

Enjoy an award-winning 12-month cured Manchego cheese from Spain. With an intense personality, and a particular aftertaste that makes it different from other cheeses, this 8oz sheep cheese wedge can be enjoyed as part of tapas or dessert combined with nuts and quince.

Aged for 12 months and D.O.P certification, produced from local farms. Pressed paste cheese made from pasteurized Manchega sheep's milk, under the control of the "Regulating Advice of the Designation of Origin of the Manchego Cheese".

Appearance
Outside: caramel colour rind with a zigzag pattern imprinted on the side, called the 'pleita', and a wheat ear pattern on the top and bottom sides called the 'espiga'.

Inside: firm and compact, ivory in colour, with irregular granular holes/eyes.

Texture Firm, not very elastic. Low friability and solubility.

Flavour Balanced flavour with light and pleasant acidic hints combined with sweet tones.

Aroma A very characteristic, well-developed aroma with toffee tones and hints of hazelnut.

Pairing It is perfect for smooth, fresh aromatic wines. Vintage Tempranillo or fruity rosé wines. Light lagers.

Consumption The cheese should be left to warm to a temperature of nearly 18º C before serving, as it is best eaten at this temperature.

The King of Spanish Cheeses. Manchega sheep is exclusively used for making the Manchego cheese. Enjoy it with membrillo, fig jam, marcona almonds and Serrano ham and wine

Manchego sheep’s milk cheese is the most popular in Spain without any doubt. It comes from La Mancha region, Don Quixote’s land, and it is made from indigenous sheep’s milk. This young and mild Manchego cheese is aged for 3 months creating a flavorful and creamy cheese perfect to combine with grapes, quince jelly or nuts. In fact it is quite common is Spain to serve it as a dessert. The classic way is cutting it in triangular wafers. Remember to keep it in the refrigerator for longer conservation. Wrap it in plastic film or use a cloth soaked in olive oil to cover it, as the traditional way.

Manchego is a DO, name-controlled cheese, which can be made only from the milk of the Manchega sheep. They graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass

**Due to summer temperatures, expedited shipping is required.