Extra Matured Manchego PDO cheese Novelista 3,1 kg View larger

Extra Matured Manchego PDO cheese Novelista 3,1 kg

Our extraordinary extra matured Manchego cheese with designation of origin is produced in the region of La Mancha from pasteurized sheep’s milk from the Manchega breed. It has a twelve-month curing period and its milk comes from farms which are registered in the Designation of Origin of La Mancha. For its authorization and subsequent commercialization, it must satisfy certain physicochemical, microbiological and organoleptic conditions.

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56,35 € *

On Stock

Prices include VAT but exclude delivery costs.
Delivery time: approx. 2-7 days.

Format 3.1 kg approx.
NUTRITION INFORMATION Avarage values per 100 g
Energy 1621 kJ / 391 kcal
Fat 33 g
of which Saturates 23 g
Carbohydrate 0,5 g
of which Sugars 0,5 g
Protein 23 g
Salt 1,5 g

Every Manchego cheese with Designation of Origin is identified on one of its sides by a unique, numbered and serial casein label. During every production day, samples are taken in order to carry out the regulatory analyses. Approximately one year of maturation is required to produce this masterpiece; its flavor is highly developed without being strong, it is spicy with long aftertaste and notes of dried fruits. Of a firm paste and ivory color, it may have unequally distributed small eyes on the inside.

Pasteurized sheep's milk of manchega breed, salt, calcium chloride, ferments, lysozyme and rennet.

Contains milk and lysozyme (egg derivative).

Grade 
Atze Abal 30/12/2016

Habe die Ehre

Hier stimmt alles. Soeben habe ich eine grössere Bestellung aufgegeben. Die gesamte Familie ist zufrieden.

Grade 
Evelyn Arnold 29/11/2016

Toller Shop

Eine Wucht von einem Käse. Empfehle ich gerne weiter. Das mitbestellte Quittenbrot ist auch hervorragend. Macht weiter so!

Grade 
Mary Nina 23/11/2016

Traumhaft gut

Der Manchego war das Highlight der Bestellung. Ein Traum von einem Käse.

  • 2 out of 2 people found this review useful.
Grade 
Doris Nolte 23/11/2016

Wein, Käse und Aprikosenbrot

Wein Käse und Aprikosenbrot hab ich probiert. Habe die Ehre! Erstmals bestellt und voll zufrieden. Morgen verkosten wir die anderen Produkte.

  • 1 out of 1 people found this review useful.
Grade 
Rammt Gum 28/10/2016

Extraordinary cheese

Thanks

Grade 
Verónica R. A 05/06/2016

Muy contenta

Totalmente recomendable, calidad y excelente servicio

  • 1 out of 1 people found this review useful.
Grade 
Manfred Fidel 26/05/2016

Fan

Ich bin kein Fan von Bewertungen, aber ein Käse Fan. Bei diesem Käse mach ich eine Ausnahme.

  • 3 out of 3 people found this review useful.
Grade 
Steven Patterson 12/05/2016

Fantastic

Great Cheese!

  • 2 out of 2 people found this review useful.
Grade 
Shireen Lous 11/05/2016

Fabulous!

SPAINS BEST CHEESE!!!

Grade 
Maurice Geerling 29/04/2016

Käsespezialist

Als Käse Fachmann kann ich nur sagen: fünf Sterne

  • 2 out of 2 people found this review useful.
Grade 
Ingeborg Rom 10/04/2016

Sehr zufrieden!

Man sollte nicht übertreiben, aber aus diesen Käse können Sie stolz sein.

  • 3 out of 3 people found this review useful.
Grade 
Victor Glasgow 10/04/2016

Excellent manchego

good tasting

  • 1 out of 1 people found this review useful.
Grade 
Alfonso G 04/04/2016

Buen queso

El Manchego esta muy bien. Solo decir que la caja me llegó un poco rota, tenedlo en cuenta.

  • 4 out of 4 people found this review useful.
Grade 
Fernando Romero 02/04/2016

Muy bueno

Soy amante de los buenos quesos curados y este me ha gustado mucho

  • 3 out of 3 people found this review useful.

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Extra Matured Manchego PDO cheese Novelista 3,1 kg

Extra Matured Manchego PDO cheese Novelista 3,1 kg

Our extraordinary extra matured Manchego cheese with designation of origin is produced in the region of La Mancha from pasteurized sheep’s milk from the Manchega breed. It has a twelve-month curing period and its milk comes from farms which are registered in the Designation of Origin of La Mancha. For its authorization and subsequent commercialization, it must satisfy certain physicochemical, microbiological and organoleptic conditions.

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