IBERIAN HAMS
PDO - Protected Denomination of Origin
A Quick Guide to Iberian Hams
Black Label: highest quality, bellota, pata negra, 100%
Red Label: bellota, 50%/75%
Green Label: 50% (normally), free range
White Label: Iberian, 50% (normally)
Parra Camino Organic Manchego Cheese (200g)
Parra Camino Queso de Oveja Ecológico Manchego
This EU-certified award winning organic manchego cheese is brought to you by the organic cheeses specialists, La Familia Parra Jiménez.
It is a fatty to extra-fat aged cheese (6 months), made with organic sheep’s milk and natural rennet extract. A semi-hard texture which hardens asa it matures.
Protected Designation of Origin – MANCHEGO
€8.95
Parra Camino Organic Manchego Cheese
About The Producers
Discover the exquisite world of Parra Jiménez Spanish Organic Manchego cheese, a true testament to traditional craftsmanship and sustainable farming. Hailing from the sun-drenched plains of La Mancha, each wheel embodies the pure essence of Spain’s rich dairy heritage. Made from the milk of happy, free-range sheep and goats, fed on natural pastures. These cheeses are certified organic, guaranteeing a product free from artificial additives and harmful chemicals.
From the young, vibrant, and subtly nutty, to the aged, intensely flavoured, and crumbly, Parra Jiménez offers a diverse range to tantalize every palate. Each bite delivers a complex symphony of flavours, reflecting the unique terroir and meticulous aging process. Perfect for a sophisticated cheeseboard, paired with a fine Spanish wine, or as a luxurious addition to your culinary creations, Parra Jiménez Spanish Organic cheese is more than just food – it’s an experience, a journey to the heart of Spain’s authentic gourmet tradition. Taste the difference that passion, purity, and heritage make.
About Manchego Cheese
Manchego is a famous Spanish cheese made from the milk of Manchego sheep, a breed native to the La Mancha region of central Spain.
Archaeologists have found evidence that dates cheese-making in the La Mancha region to as far back as the Bronze Age. At that time, cheese-makers used milk from sheep that are the ancestors of today’s Manchego sheep, and pressed the curd in esparto grass baskets. Nowadays, the curd is pressed in cylindrical moulds.
Today, Manchego cheese must be made in the La Mancha region with whole Manchego sheep milk and aged for at least two months in the area’s natural caves to be classified with the official Spanish Designation of Origin, which it first received in 1984. The cheese is popular around the world – La Mancha exported 5.9 million kilos of the stuff last year!
There are a few different varieties of Manchego. Manchego curado has been aged between three and six months, but don’t let the word curado (aged) confuse you – manchego curado is only halfway cured/aged. It is quite solid in consistency but does crumble into smaller pieces, and it has a mild, nutty flavour. It does not however, lose its buttery feel and smooth creaminess.
Manchego cheese that has been aged for over a year in natural caves (the maximum being two years) is called manchego viejo. At that point, the cheese is fully cured and thus has a solid consistency, but it remains remarkably crumbly. Manchego viejo’s flavour is deeper, and the nutty zest intensifies.
If you are in La Mancha, you may also want to try manchego fresco (light) and manchego semicurado (semi-cured). Manchego fresco has been aged for only two weeks, and manchego semicurado between three weeks and three months. If the Manchego cheese has been made with raw sheep milk rather than pasteurised milk, it is classified as an artisan cheese.
Organic Manchegan sheep’s milk, lactic ferments, rennet, calcium chloride (hardener) and olive oil in rind, which is edible.
Keep refrigerated.
Typical shelf-life of 12 months in original packaging.
Always check package instructions when it arrives for specific information.
Fecha de consumo preferente means best before date, and fecha de caducidad means expiry date. Date formats on Spanish products are the same as in Ireland, i.e. dd/mm/yyyy.
Produced by:
IRJIMPA S.L.
Camino las Hoyuelas s/n,
16650 Las Mesas,
Cuenca,
Spain
IRJIMPA S.L. is a company dedicated to organic production since 1993. From it’s infancy, the Parra Jimenez brothers’s business has been dedicated their efforts to 100% organic production.
They are aware of the environment and the native breeds, so much so that it has a herd of black Manchegan sheep in danger of extinction. With the milk from their sheep, they make Manchego cheese with Protected Designation of Origin (PDO). It is the first Manchego cheese with Demeter certification under the principles of biodynamic agriculture and livestock farming.
| Nutritional Information – per 100 grams | |
|---|---|
| Energy | 1559Kj | 375 Kcal |
| Fats | 309g |
| of which are saturated | 21g |
| Carbohydrates | 2.2g |
| of which are sugars | 0g |
| Proteins | 23g |
| Salt | 1.7g |
| Weight | 0.23 kg |
|---|
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