Wholesale Sierra La Solana Truffled Sheep Manchego Cheese, Cheese Shop
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About this product
250 g The taste of natural black truffles (Tuber Melanosporum) and raw Manchetta sheep's milk go together perfectly in this cheese, offering an explosion of flavors on the palate. It is made by hand, with a careful process for each piece and with a minimum maturation of 3 months. In an artisanal way and exclusively with raw milk from purebred La Mancha sheep, raised under exquisite conditions of hygiene, well-being and nutrition, it offers a tasting full of nuances that invites you to enjoy it. Made from natural bark, without the addition of paints or antifungals. Made from natural bark, without the addition of paints or antifungals.
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Product details
• Made in Spain • Ingredients: Ingredients: Raw sheep milk from La Mancha Fat Matter: 27% Healing: 3 months Producer: QueserÃa 1605 Origin: Finca Sierra La Solana, Ciudad Real (Spain) D.O.P: Manchego All Manchego cheese is identified on one of its flat faces with a numbered and serialized casein plate. Handcrafted with natural truffles and raw sheep's milk, Nutritional Information Energy value: 383.0 Kcal/ 1602 kj Proteins: 27.56g Carbohydrates: 0.50 g of which sugars: 0.50 g. Fats: 30.40 g. Of which saturated: 18.90 g. Dietary fiber: 0.00 g. Sodium: 550 mg. Calcium: 765 mg. Tasting Note: Sierra La Solana trufado is a Manchego sheep cheese that, during its 3 months of maturation, is capable of developing pronounced aromatic nuances. Soft, buttery, it glides across the palate showing subtlety and broad expression. One of the best truffle cheeses in Spain. Pairing: We would pair it with crianza red wines, dry white wines and sweet wines, and on the other hand, it can also be paired with extra virgin olive oils, honeys or jams. Conservation: The ideal temperature for storing cheese would be 8-10 ºC. If we want to stop the evolution of cheese and the molds in the natural crust, the temperature should be 4ºC. The preferred consumption will be at least 8 months, although it must be borne in mind that, starting from the 4th month, if the cheese is wrapped in paper, it will begin to stain due to the activity of molds in the natural crust. • Shelf life: 6–12 months • Storage: Refrigerate • Weight: 250 g (8.82 oz)