Manchego Cheese PDO with EVOO, Aged 3-6M, La Casota

Region: Ciudad Real, Castilla la Mancha

This Manchego Cheese cured within 3 and 6 months plus extra 60 days in EVOO gets Spanish denomination of “Semicurado en aceite”. It is elaborated with raw sheep milk and EVOO, and it has a natural rind smeared with EVOO and is cured for the last months in the family cave.

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 60 minutes before serving. Perfect serving temperature: 22 Celsius. Very good combination with red wines and other cured products such as Acorn Fed 100% Iberico Ham PDO Dehesa de Extremadura. Excellent to enjoy in desserts with products such as quince and other fruit jams.

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, EVOO, 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.