Marantona DOP Manchego Sheep Cheese 1/4 Kg

Marantona cured sheep cheese, a pressed cheese made from Manchega sheep's milk with a minimum maturation period of 8 months and a maximum of 12 months in a natural cave.

Pressed cheese made from Manchega sheep's milk, aged for a minimum of 8 months and a maximum of 12 months in a natural cave.

Manufacturing process

Collection and transport of milk to the factory. Work in vats, heating the milk between 28°c and 32°c for 30 to 60 minutes until it coagulates. Draining and pressing the curd in the moulds for a minimum of 4 hours. Unmoulding and salting by immersion in brine. Drying and maturing in chambers under controlled conditions.

Organoleptic specifications

Hard rind, pale yellow to greenish-black in colour and firm, compact paste with a colour varying from white to yellowish-ivory. Slightly acidic flavour that increases with curing. Buttery sensation with small, unevenly distributed eyes.

Allergens: Milk as the sole raw material in cheese making.

Ingredients: Sheep's milk, antibutyric salts, rennet and salt.