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Manchego Anejo 150g
1 × €6.30
Manchego Anejo 150g Subtotal: €6.30
“Manchego Anejo 150g” has been added to your Bag. View Bag
Manchego Semi Curado (6 month)
About This Cheese
A quintessential Spanish cheese – salty, nutty, lightly piquant and mild lactic quality. Perfect for any cheeseboard or recipes.
TypeHard
Rennettraditional
RegionLa Mancha
ProducerN/A
Milkewe, raw ewe
Rindwaxed
€6.90
Story
Manchego is made exclusively from the milk of Manech sheep that graze the plains of La Mancha. This Manchego is semi-curado meaning half-aged, it is usually six to nine months old. It has a mild, slightly acidic flavour with subtle notes of nuts, lamb fat and dried hay. The cheese’s exterior is marked by the classic crosshatch pattern from the moulds used in the cheesemaking process. This references the traditional binding of esparto grass, historically used to press the cheese.
Producer
In the early 1950s, Alfonso Anastasio Valer, married to Heródita del Carmen, grouped together land in the area where they now have their farm. They named it La Prudenciana in memory of Heródita's mother. The farm was used for various agricultural pursuits until Manchego cheese PDO was determined in 1980. The family changed gears and began producing Manchego cheese. Since then, the farm has been passed down through family members until the present day. The farm is home to 8,000 Manchego sheep whose raw milk is used to make fantastic Manchego PDO using artisan methods.
Goes Well With
Recipes
FAQs
A
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
A
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
A
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Raw sheep’s (MILK), salt, rennet, lysozyme of (EGG) (E1105), lactic ferments
Allergens listed in bold.
Nutritional Info Per 100g
Energy kJ/kCal 1738/415
Fat 35g
of which saturates 26g
Carbohydrates 1g
of which sugars .5g
Protein 24g
Salt 1.3
