Ponce de Leon Manchego Cheese 6 Months Old
Ponce de Leon hand-milks its flock of Manchega sheep in the region of La Mancha, Spain. Its cheese is aged for approx. 6 months in natural stone caves before being brushed with food-grade wax and exported around the world.
This Ponce de Leon 6 months old Manchego has a sweet, candied undertone that contributes to its popularity. Manchego is classically paired with quince paste but can also be shaved over salads or vegetables. Although Manchego production is regulated, the guidelines are broad enough that a cheese's final flavor and texture span a huge range. All Manchego must be produced from the milk of the Manchega sheep and has a braided basket-weave imprint in the wax rind (which isn't recommended for eating). Manchego can be aged from 60 days to 14 or more months; rinds may be treated with wax or other protective substances; milk can be raw or pasteurized; production can be automated or handmade. The upshot is this: Manchego is rarely offensive. It's usually quite approachable and snackable; and with increased age comes increased piquancy, spice, and granularity.
|Brand Name||Ponce de Leon|
|Ingredients||Pasteurized “Manchega” sheep's milk, salt, rennet, cheese cultures and calcium chloride. Preserving agent: egg lysozyme (from egg whites). Rind colorings: caramel.|
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