Manchego Cheese,Russian Federation price supplier

Ingredients:

Raw or Pasteurized milk from "Manchega" sheep, natural rennet and salt.

Preparation:

The milk is coagulated using natural rennet or other coagulating Enzymes by heating at 30ºC for 45 minutes. The curd is cut into Grains similar to rice. The curd obtained is introduced into cylindrical molds, available relief for printing the "flor" on flat surfaces of the cheese and on the lateral surface of mold. During this operation comes to the placement of casein plate, numbered and serial, which identifies each individual piece of cheese. Salting dip with duration of 24 to 48 hours. The following are introduced into chambers, temperature and humidity controlled to facilitate the proper maturation of the cheese.