D.O.P. Manchego cheese

It is formed in a mold that leaves the drawing of the belt imprinted on the crust of each piece. Throughout its maturation, it is turned and brushed so that its organoleptic qualities are the best. It has a cylindrical shape and flat faces. The paste is ivory in color and has small, well-distributed eyes. Its smell is lactic and in its flavor many cereal and fungal touches are perceived. The texture is firm and buttery.Abrir en el Traductor de Google•Envia