Nutritional value
Good for any age
It is a very complete food, which concentrates all the nutritional qualities of milk. It contains a high proportion of proteins, which makes it even richer than meat. Vitamins A, D and E are also present in Manchego cheese.
It is recommended during the growth stage, due to its high calcium content. For adults, due to the large amount of protein it provides, which covers the daily wear produced in these immediate principles. For the elderly, it delays, to a great extent, bone decalcification and is a more digestible food than milk.
Conservation
With all the nuances it contains
It is preferable to buy the cheese whole as it loses its qualities when opened. To preserve it, cover the cut side with transparent paper. The best preservation system is waxed paper (aluminum foil is also useful) at a temperature no higher than 14º (ideally 6º to 10º in the vegetable drawer of our refrigerator) and with an approximate humidity between 70% and 80%.
Cutting and presentation
For aesthetic and conservation reasons
This should be clean, so that the surface has no irregularities. Special double-handled knives or an ordinary knife can be used as long as it reaches the center of the cheese. The cut should be angular with the apex in the center of the piece, cutting no more than the amount to be consumed and then dividing it into thin slices 3 to 5 mm thick. It is also advisable to remove the cheese from the refrigerator one or two hours before it is to be consumed, since the optimum temperature is 18-22 ºC.
When consuming cheese, it should be taken into account that it should be eaten in small portions, chewing them correctly and keeping the mass in the mouth for some time before ingestion.
