It is a very complete food, which concentrates all the nutritional qualities of milk. It contains a high proportion of protein, making it even tastier than meat. Vitamins A, D and E are also present in manchego cheese.

 

It is recommended for children as its high calcium content aids growth. For adults, due to the large number of proteins it provides that cover the daily loss in these vital substances. For senior citizens it slows bone decalcification to a large extent and is more digestible than milk.

It is better to buy the whole cheese as it loses its qualities when opened. Cover the cut surface with cling film to preserve it. The best way to preserve it is with greaseproof paper (tin foil can also be used) at room temperature not exceeding 14ºC (ideal 6 to 10ºC in the vegetable drawer of your fridge) and at a humidity of approximately between 70 and 80%.

This must be clean so there are no bumps on the surface. You can use special double-handle knives or a regular one as long as it reaches the centre of the cheese. It should be cut at an angle with the vertex at the centre of the piece, cutting no more than you intend to eat and then dividing it into thin slices that are 3 to 5 mm thick. The cheese should also be removed from the refrigerator an hour or two before it will be consumed, as the optimum temperature is 18-22ºC.

At the time of consumption, you should bear in mind that cheese must be eaten in small portions, chewing properly and keeping the chewed substance in your mouth for some time before swallowing it.