Manchego with black truffle is made from pasteurized Manchega sheeps milk in the Castile-La Mancha region of central Spain. The sheep graze freely on the grassy plains of La Mancha as well as rotated cereal crop fields and vineyards, consuming high protein leguminous crops which in turn result in a rich, flavorsome and superb quality milk. Shavings of black truffle are pressed into the paste of the cheese before it is placed into molds. Every step of the cheese making process is done by hand by the family cheesemaster.
This Manchego is firm, smooth and creamy in texture with a nutty, sweet flavor, perfectly balanced with the intensely aromatic mushroomy aroma of black truffle.
This cheese is aged for 3 to 6 months and is made with pasteurised ewes’ milk and traditional rennet. Allergen information: Contains egg (Lysozyme)
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