Manchego Cheese Cured Six Months 760 g (Approximately)
During the six-month curing process, the cheese develops a firm and slightly crumbly texture, with a buttery yellow color. The cheese is aged in natural caves or cellars, which give it a unique flavor and aroma.
Flavour and texture
The flavor of Manchego cheese that has been cured for six months is slightly sweet, nutty, and savory. As the cheese ages, the flavor becomes more complex and intense, with hints of caramel and a slightly tangy finish. The aging process also adds a subtle earthy flavor to the cheese, which is characteristic of sheep's milk cheese.
The texture of Manchego cheese that has been cured for six months is semi-firm and slightly crumbly. It has a smooth, buttery mouthfeel that melts in your mouth, and a subtle granular texture that comes from the aging process. The cheese becomes denser and harder as it ages, but it still maintains a creamy texture that is unique to sheep's milk cheese.
Overall, the flavor and texture of Manchego cheese that has been cured for six months are what make it such a popular cheese. It has a rich and complex flavor that is both sweet and savory, and a texture that is smooth, creamy, and slightly crumbly.
Manchego cheese is still produced using traditional methods and is protected under the Spanish Denomination of Origin (D.O.) regulatory system. This designation ensures that only cheese made from the milk of Manchega sheep and produced in the La Mancha region can be called Manchego cheese.