Description of product
This exquisite blend combines cheese from cow and sheep's milk, resulting in a milder flavor than pure sheep's milk cheese. Produced exclusively for "Entrepeñas" by a small cheese workshop located on the outskirts of the city of León, we offer this exquisite cheese mixture of semi-cured cow and sheep's milk of excellent quality sold at its peak of ripeness.
Conditions of Use/Expected Use
Store in a cool, dry place
The refrigerator, the best option.
Without a doubt, although it is not necessary from a health standpoint, the best option to preserve this type of cheese is to store it in the refrigerator, preferably in the lower drawers. This will allow you to enjoy this gem of gastronomy for longer.
The ideal conditions to preserve this type of cheese are between 4 and 8 °C in temperature and 80-90% humidity.
Important! Before consuming it, it is best to leave it at room temperature for about an hour, so that it cools down and you can enjoy its flavor, aroma and texture to the fullest.
The way you cut it influences.
Use a suitable knife that easily reaches the center of the cheese to cut it diagonally in a wedge shape. The presence of irregularities favors the appearance of microorganisms, so making a dry and homogeneous cut will help preserve the cheese for longer. Warming the knife blade with hot water (and drying it) can help get a good cut.
Of course, keeping an unopened piece is not the same as keeping an open and already cut piece. This is basic to understand how to preserve Manchego cheese. Before putting a cheese that has already been started back into the refrigerator, it is a good idea to cover the pieces with aluminum foil, plastic wrap or a damp cloth. This way we will prevent oxygen from entering, generating bacteria.
Another very good option for those who can is to vacuum pack it. If you have the opportunity, cut some wedges of cheese and vacuum seal it to enjoy at your own pace.
You can also freeze it for later consumption, but I do not recommend it, since you have a high chance of losing texture, aroma and flavor, so it is not worth it.
(Semi-cured Product) Pasteurized cow's milk 65% and sheep's 35%, Salt, Rennet and lactic ferments and lysozyme (from eggs)
Pasteurization of milk. Approximate maturation 45 days Solid product, obtained by the coagulation process of cow's milk (65%) and sheep (35%), totally or partially by the action of rennet or other appropriate coagulants, a process that produces the separation of components solids of milk (curd), of liquids (whey) and that has undergone a maturation process for at least 45 days.