Additional information
Packsize | 12/6 OZ |
---|
Pressed paste cheese made from pasteurized pure goat milk. Immersed in red wine for 48-72 hours. Curing time: about 1 month.
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
Mama La’s Imperial Shrimp and Pork Egg Rolls combine the deliciousness of succulent pork with real shrimp, jicama, yellow onion and Vermicelli in a golden wrapper.
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.
Pasteurized sheep´s milk, naturally aged minimum 120 days, with chili infused into the cheese and applied on the rind.
This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.