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Finca La Prudenciana is a cheesemaker hailing from Tembleque in the world-famous wine region of La Mancha, Spain. This region is famous not only for its wines but is the origin of the world-famous Manchego cheese. The buenalba practice is to simply get the cheese and soak it in wine. This can be anything from Tempranillo to Syrah.
The Finca La Prudenciana Buenalba Manchego with Rosemary is a delicious cheese. It is semi-hard, as all good Manchego is, and promotes a salty acidity thanks to the quality of milk used. It is also infused with rosemary, paprika, and various other spices. To top this cornucopia of flavors off, the cheese is then soaked in wine to add further richness and dept to the cheese.
And that is exactly what you will get when eating this cheese. An explosion of flavors that are difficult to find in other cheeses. This cheese is best consumed on its own. While Manchego is semi-mild, it is further boosted thanks to the rosemary and wine components. This is definitely something that you’d want to experience unencumbered.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.