Hard Cheese

Generally these cheeses are the longest matured and have the smallest moisture content. Hard cheeses normally come either cloth bound, wax covered or with a natural rind.
320 - Manchego Semi Curado

Manchego Semi Curado

A truly artisan Manchego with limited production . Younger, fresher and moister flavour than the Manchego Curado

From the La Mancha region and made by cheesemaker's Gomaz Moreno, the area has extreme winters and very hot summers. The makers own the sheep (Manchego breed). 90% of the workforce is female and the cheesemaker is female also.

To make Manchego, the unpasteurised milk is put into copper vats, where it is curdled using traditional rennet. For this process the milk is heated to 30 ºC and kept at this temperature for 45 minutes and then the curd is then cut over and over again, until the individual curds are the size of rice grains. The cheese mass is stirred and slowly reheated to 37 ºC, to help eliminate the whey and then they are put into cylindrical basket weave molds which imprint the cheese with a zigzag braid relief. During this operation the casein tab, with its serial number, is attached to identify each individual cheese. Once the curd is in the molds, it is pressed to help eliminate the whey from the inside of the cheese mass and after some time in the press the curd is extracted from the mold, turned over, and put back into the mold to be pressed again. The next step is the salting of the cheeses which is achieved by immersing them in sodium chloride for 24 to 48 hours. The cheeses are placed in rooms which have a certain degree of humidity, to eliminate the excess water. They are then placed in a cheese cellar where the temperature and humidity are controlled to ensure that the cheeses ripen correctly. Here, their rinds are regularly rubbed in olive oil to give them a deep red, orange colour.

This is a truly artisan Manchego, with limited production, resulting in subtle and complex flavours. It has a compact paste, and is nutty with a savoury sweetness, while being full-flavoured, fruity, buttery and clean.The Semi Curado is matured for 2-4 months.



Raw sheeps milk / rennet

This Semi Curado cheese is aged for 4 months giving a fresh, delicate and sweet flavour with a moist texture.



Sheep Unpasteurised PLU: 320
£7.75
per 250g

Key Facts

  • Country Made In Spain
  • Type of Milk Sheep
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Herencia
  • Organic No
  • Flavour Nutty and sweet
  • Accreditation PDO
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkTinto de Toro

Nutrition

  • IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk & Egg
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1694 kJ
  • Energy kcal409 kcal
  • Fat25 g
  •      of which saturates 25 g
  • Carbohydrates0.5 g
  •      of which sugars 0.5 g
  • Protein23.0 g
  • Salt1.45 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.
x