Manchego 6 months D.O.P.

Manchego D.O.P. is an uncooked, pressed-curd cheese; it must be made using the tangy, fatty milk of Manchega sheep in their native provinces of Albacete, Ciudad Real, Cuenca, and Toledo, an area due south and southeast of Madrid that makes up the region of La Mancha. The sprawling, dry region has been home to shepherds and cheesemakers for millennia. Sheep's milk contains nearly twice the percentage of butterfat found in cow's or goat's milk, and milk from the requisite Manchega breed is said to be particularly rich and flavorful. It contains less lactose than cow’s milk, as well as more vitamins, minerals, fatty acids, calcium and phosphorus. The type A2 casein in sheep's milk is easily digestible, when compared to A1 casein in most cow's breed. This 6-month aged Manchego is firm--slightly crumbly and concentrated; crunchy salt and calcium crystals begin to form throughout. It's a good grating cheese that melts well. Ingredients: Raw sheep's milk, salt, rennet. ~200 gramd per piece