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Manchego PDO, semi-hard cheese made from sheep`s milk, 3 months, 50% fat i.d.m.
cooled product 0 ° C to + 7 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Important note on product prices
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
Probably the best-known sheep`s milk hard cheese from Spain. It also has a protected origin from the La Mancha region. Its taste is subtly aromatic, slightly sour, always with a milky note. Its cheese dough is firm, with a slightly crumbly consistency. The yellowish/dark brown rind shows the typical pattern of the esparto grass mats in which the cheese is wrapped on the side, and on the top and bottom the imprint of the wooden pressing plates, also known as the `flower`. Versatile. Always a pleasure with a glass of wine, as a cheese plate cheese, grated cheese, tapas or for gratinating.
Additional information about the product