Spanish cheese, manchego

This Manchego PDO (Protected Designation of Origin) cheese is a pressed cheese made from pasteurised milk from Spanish Manchega sheep, presented in wheels weighing approximately 3.2 kg. Matured for 3 months, this cheese is an iconic Spanish product. Its quality is recognised by BRC and IFS certifications. It has a fat content of 34.3% in the finished product. Professional culinary uses: Manchego is a versatile cheese that is highly prized in cooking and on cheese boards. It is perfect for: ► Cheese boards: Its firm texture and characteristic sheep's milk flavour make it a staple of Spanish cheese boards. ► Tapas and starters: Cut into cubes or slices, it is delicious served with quince jam (membrillo). ► Hot dishes: Grated or melted to enrich dishes, omelettes or gratins. Storage and preparation tips: Store between 4°C and 10°C. The rind is not edible.

Tomme Catalane Urgelia PDO is a semi-cooked pressed cheese made according to an age-old tradition in the Alt Urgell and Cerdagne valleys, in the heart of the Catalan Pyrenees. This cheese, the only one in Catalonia to be awarded a PDO, is distinguished by its supple, creamy texture and fruity aromas. Its light orange rind and melt-in-the-mouth texture make it an ideal choice for cheese platters or hot dishes such as raclette or fondue. Sold in whole pieces weighing around 2.5 kg, Tomme Catalane Urgelia PDO is a must for fans of authentic, tasty cheeses.

Cette demi Tomme Catalane Urgelia AOP est un fromage à pâte pressée demi-cuite, issu d'une tradition ancestrale des vallées de l'Alt Urgell et de Cerdagne, au cœur des Pyrénées catalanes. Ce fromage, unique en Catalogne à bénéficier d'une AOP, se distingue par sa pâte souple et onctueuse ainsi que ses arômes fruités. Sa croûte de couleur orange claire et sa texture fondante en font un choix idéal pour les plateaux de fromages ou les préparations chaudes comme la raclette ou la fondue.

This quarter Tomme Catalane Urgelia PDO is a pressed, semi-cooked cheese from an ancestral tradition in the Alt Urgell and Cerdagne valleys, in the heart of the Catalan Pyrenees. This cheese, the only one in Catalonia to be awarded a PDO, is distinguished by its supple, creamy texture and fruity aromas. Its light orange rind and melt-in-the-mouth texture make it an ideal choice for cheese platters or hot dishes such as raclette or fondue.