If there is a product in Castilla La Mancha that distinguishes the regional gastronomy it is without doubt Manchego cheese. Manchego Cheese has become a Heritage of World Culture and is representative of the customs of the region that it comes from.
The History of Manchego Cheese is as old as the tradition of raising sheep in the region and time has not changed the essential creation of the product. This cheese has always had its cylindrical shape, its creamy consistency, ivory yellow colour, irregular holes and its external appearance with the “flower” printed on its flat sides and the “pleita “ printed on its rounded sides.
TECHNICAL PROFILE OF THE CHEESE
Region of manufacture:
How to choose a good manchego cheese:
- By sight:
Cylindrical with very distinctive designs: yellow or brownish-grey.
COMPOSITION OF MANCHEGO CHEESE
- PH: 4.8 to 5.8.
All of the commercial labels have “manchego cheeses” prominently visible. Above the label there is another label with the number, series and logo of the “Denominación de origen “of Manchego cheese.
In our constant effort to improve and offer higher quality, we have been certified by the Quality norms of BRC and IFS, two of the more rigorous food quality norms currently in operation.
CHEESES CRISTO DEL PRADO, SL.
LSSI (Aviso Legal)
Quesos manchegos. El queso manchego mas premiado de Castilla la mancha. Venta online. CRISTO DEL PRADO, SL, Empresa de Toledo (Castilla la Mancha) con tradición en la fabricación y elaboración de quesos manchegos.
NORMA DE CALIDAD IFS