Description of product
An artisan cheese far from the usual commercial circuits.
From Santa Cristina de Valmadrigal, southeast of the province of León, the Perez family produces artisanal raw milk cheeses from their own farms.
Its production is not large and its distribution is local, which makes these products exclusive outside of León.
Another aspect that makes them unique and exclusive is the healing time, which takes more than 1 and a half years. Few cheeses are cured that way.
This level of maturation marks the flavor of this cheese.
A cheese with a pronounced, powerful and spicy flavor with hints of hazelnut. Gabino Pérez old cheese is produced with raw milk from sheep that graze freely on their own farms. It tastes like mature sheep's milk, slightly spicy and salty.
Its aftertaste is persistent and pronounced.
Ingredients
RAW sheep's milk, lactic ferments, salt, rennet and preservatives: egg lysozyme. Origin of milk: Spain
Conditions of Use/Expected Use
Store refrigerated (2ºC to 6ºC)
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.
Once opened
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.
Conditions of Use/Expected Use
Store refrigerated (2ºC to 6ºC)
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.
Once opened
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.
Nutritional information /100g
|
Energetic value |
1999 kJ/482Kcal |
|
Fats |
40g |
|
Of which saturates |
29g |
|
carbohydrates |
4,3 g |
|
Of which sugars |
<0,5g |
|
Proteins |
27g |
|
Salt |
1,05 |