Caja Queso Manchego Medialuna
Saborea todas las maduraciones del queso manchego con esta caja de 7 cuñas de aproximadamente 375 g cada una (1/8 pieza), que te permite disfrutar de una variedad de sabores y texturas:
- Medialuna Artesano Semicurado
- Medialuna Artesano Curado
- Medialuna Artesano Curado en Aceite de Oliva
- Medialuna Artesano Añejo
- Medialuna Semicurado
- Medialuna Curado
- Medialuna Añejo
Elaborados con leche de oveja manchega de calidad superior, estos quesos reflejan la tradición y el sabor único de la región, desde el más suave hasta el más madurado. Perfectos para cualquier ocasión, ya sea como aperitivo o para compartir con amigos y familia.
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FAQS
Manchego cheese is a type of Spanish cheese produced in the region of La Mancha, made exclusively from the milk of Manchega sheep. This cheese is protected by a designation of origin, recognised at European level by Regulation (EC) 1107/96 of the European Commission1. Manchego cheese is made exclusively from the Manchega sheep breed, preserved in its pure form in the region of Castilla-La Mancha.
To keep cheese in top condition, it is important to allow it to "breathe" and avoid storing it airtight. We recommend using its original packaging or wrapping it in wooden boxes or waxed paper. There are also containers specially designed for storing cheese, which allow for proper air circulation. The ideal temperature for storing cheese ranges between 1 and 7ºC. Therefore, it is advisable to store them in the special dairy and butter section of your refrigerator, or in the fruit and vegetable drawer, as these are the least cold areas. These places will provide the right environment for storage.
There are a wide variety of lactose-free cheeses available today, as it is possible to remove lactose during the production process. A general rule of thumb is that the longer the cheese has been aged, the more time the prebiotic bacteria have had to break down the sugars, resulting in a lower lactose content.
Cheese is a nutritious food that contains a high concentration of nutrients compared to its caloric content. It represents a notable source of calcium, an essential element for strengthening bones and teeth, as well as preventing osteoporosis.
When cheese stored in the refrigerator develops mold, it is not possible to determine which type of Penicillium strain has affected it. For this reason, it is recommended that, in the case of hard cheeses, the affected area be cut off and discarded as organic waste. However, if the cheese is soft, it is not advisable to consume it, since it is difficult to determine the extent and penetration of the toxins present.