IBERIAN HAMS
PDO - Protected Denomination of Origin
Parra Camino Manchego Ecological (200g)
Parra Camino Queso de Oveja Ecológico Manchego
This EU-certified ecological and award winning manchego is brought to you by the ecological 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.
Denominación de Origen Protegida – MANCHEGO
€8.95
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.
Ingredients
Organic Manchegan sheep's milk, lactic ferments, rennet, calcium chloride (hardener) and olive oil in rind, which is edible.
Storage
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.
Producer
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.
Nutrition
| 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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