Everybody knows the Spanish staple, when it comes to cheese; Manchego. It can be devoured at many ages; this variety is aged for 3 months; a young cheese.
Logically, it is less dry than older Manchegos, but already has the flavor characteristics of this traditional Spanish cheese, only milder. The texture is still somewhat elastic, with a yellowish golden rind and an ivory interior that has a buttery flavor.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.
Ingredients:pasteurized sheep's milk, milk ferments, calcium chloride, rennet, cheese cultures, preserving agent : lysozyme (from egg whites), E-202 (on rind), salt.