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Manchego Cheese with black truffle
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OLM16061
Manchego Cheese D.O.
Behind the flavor of each Manchego cheese lies the effort of the people who put their commitment into the task of ensuring its origin and quality. Olmeda Orígenes offers to you and your guests this remarkable Manchego Cheese with Denomination of Origin, elaborated in our dairy in Madridejos (Toledo) with all the dedication of their people.
This Manchego Cheese is produced with the best milk from “Manchega Sheep”, a type of sheep native from La Mancha region. From Olmeda Orígenes we trust on our providers, which count on a family tradition for the elaboration of these savory cheeses. The cheeses are manually molded and left to age between 4 and 5 months for semi cured cheese and 6 to 8 for cured cheese.
This exceptional cheese is made with the milk from sheep of La Mancha. Ivory-straw like color which progressively gets darker. On the nose it is elegant with a hint of dried fruits ond on the palate it is buttery with a spicy aftertaste. Our cured and semicured cheese and the spectacular Manchego in extra virgin olive oil are quite exceptional. Shelf Life 12 months Origin Madridejos, Toledo
https://www.youtube.com/watch?v=qabf6idggJI&feature=youtu.be
OLM16061
Data sheet
- Origin
- Spain
- Condition
- Chilled
- Flavour
- Truffle
- Dairy
- Sheep
OLM16061
Manchego Cheese D.O.
Behind the flavor of each Manchego cheese lies the effort of the people who put their commitment into the task of ensuring its origin and quality. Olmeda Orígenes offers to you and your guests this remarkable Manchego Cheese with Denomination of Origin, elaborated in our dairy in Madridejos (Toledo) with all the dedication of their people.
This Manchego Cheese is produced with the best milk from “Manchega Sheep”, a type of sheep native from La Mancha region. From Olmeda Orígenes we trust on our providers, which count on a family tradition for the elaboration of these savory cheeses. The cheeses are manually molded and left to age between 4 and 5 months for semi cured cheese and 6 to 8 for cured cheese.