Manchego cheese designation of origin Ciudad de Huete red label
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Product made with pasteurized manchega sheep's milk, salt, rennet, lactic ferments, calcium chloride, lysozyme (egg) and oleoresin padrika crust.
Milk Treatment:
Pasteurization
Maturation period
- Minimum180 days
Surface treatments
Brown paraffin.
Allergens
Milk and lysozyme (derived from egg).
Organoleptic
Texture: Firm and compact, buttery on the palate.
Color: Beige Ivoire.
Taste: Intense, persistent, firm and pleasant.
Appearance: Presence of small eyes unequally distributed..
Physio-Chemical
pH: 5,2 -5,4
Dry matter: 55% minimum
Fat: 50% minimum dry extract.
Microbiological
Listeria monocytogenes:
-Aus / 25g at the beginning of marketing.
- Less than 100 cfu / g at the end of its life.
Market Presentation
- 3 kg cylindrical.
Packing
--
Boxing
- 2 pcs/box. Box Dimensions: 430x225x123
Palletizing
10 base boxes x 7 height boxes
Keep refrigerated.
Isothermal or refrigerated vehicle.
Proper cleaning and sanitizing procedures.
Load placed properly without parasites/insects, or dust.
Indicated on the product label with the day/month/year reading (12 months from the manufacture date).
Once opened, their storage conditions are maintained and its consumption is recommended for opening by the end of useful life marked on the label.
Food ready for direct consumption, aimed at the general public except for people with food allergies to any of its ingredients: milk and lysozyme (derived from egg).Inedible crust.
Energy
1954kJ | 467kcal
Fat 35,8g.
of which saturates 18,7g.
Carbohydrates 0,5g.
of which sugars 0,5g.
Protein 36g.
Salt 1,5g.
Calcium 848 mg/ 100 grams
100% of the Reference Daily Intake.