Additional information
Packsize | 12/6 OZ |
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Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.
This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.
Fourth generation cheesemaker Javier and his wife make this teardrop shaped cheese in their home in Lugo, Galicia, which also doubles as a cheese plant. It’s a tiny operation with only 4 employes, and the care with which this award-winning cheese is made shows. Javier waits until the end of the process to smoke the cheese with birch wood for up to 90 minutes. It develops a lovely caramel colored exterior, a golden interior with tiny eyes and a subtle smoked flavor. Javier says the aroma reminds his customers of a time gone by, when their food was cooked over a wood-fired flame. We couldn’t agree more.
It´s a particular and different cheese made from sheep milk and pure black truffles quality. With a healing between 20 and 30 days, that surprises fans and pundits in the consumption of cheese and satisfies the most gourmet palates.
Pressed paste cheese made from pasteurized pure goat milk. Immersed in red wine for 48-72 hours. Curing time: about 1 month.
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