Region: Ciudad Real, Castilla la Mancha
The entry product of Manchego Cheese is this soft version made with pasteurised sheep’s milk and cured between 10 and 15 days. The natural rind is smeared with EVOO. This soft Manchego Cheese produced in a mixed control/industrial environment gets Spanish denomination of “Tierno”.
La Casota is a family business that is now on its fifth generation. Initially trading their milk, they started to make cheeses and quickly repositioned the business towards PDO Manchego Cheese, becoming the company with more prizes and consistency over the last 20 years. They acquire milk from their neighbouring shepherds and their 10,000 sheeps plus their own 2,000 Manchega sheeps. Their herds live at 700m above the sea in extreme weather conditions (below zero to 45 Celsius) which make the pastures, the sheeps and their milk a unique asset to elaborate their world renowned Manchego Cheese.
HOW TO ENJOY
Store in a cool (fridge 6 to 9 Celsius), dry place away from light and heat. Take it out from the fridge 30 minutes before serving. Perfect serving temperature: 22 Celsius. Served as a dessert with quince and nuts.
Nutritional Facts (average value per 100g):
Energy: 1666 kJ / 402 kcal
Fat: 34g (saturated 22g)
Protein: 23g
Carbohydrates: 1g (sugar 1g)
Salt: 1.6g
INGREDIENTS AND CHARACTERISTICS
Ingredients: Manchego sheep milk, salt, preservative (E-252), lactic ferments, rennet.
Colour: firm and compact paste with variable colour from white to ivory yellowish.
Flavour and Aroma: slightly acidic flavour that increases with curing. Buttery sensation with small, unevenly distributed holes.
NOTE: Whole cheese delivery may delay up to 2 weeks. We will contact you to confirm delivery dates.
