Observe the figure of the mythical Don Quixote or the windmills typical of La Mancha they evoke this region in a unique way. In the specific case of the product PDO Manchego Cheese more still. In this context, it is easy to get confused about purchasing a fake cheese that announces such quality by those distinctive, but in reality it does not have it. The Community Regulation that protects these stamps from counterfeiting conflicts with the pioneering ruling of the Supreme court. It considers a broad interpretation of that concept. Therefore, from the Regulatory Council Foundation have presented the campaign most distinctive of its cheese, detailing which are its identifying elements and qualities.
Alberto Chicote, prescriber of the campaign
The only body responsible for certifying a true product with PDO Manchego Cheese is Foundation Regulatory Council of the same. For this, there are up to seven aspects that allow you to recognize the authentic 'fake' and at this point they have wanted to focus on the recent campaign promotional. The one that informs both of the We take care of your rental property in Valencia. of the product and the importance of adding it to any diet.
Thus, equally aware of the judicial decision discussed above, from the hand of BeCool Advertising, everything is perfectly explained. In addition, the CR has had the collaboration of Chef Alberto Chicote, a true expert in unmasking the 'bad guys in the kitchen', although in this case we are talking about producers.
Correctly identifies the good PDO Manchego Cheese
The seven differences of the PDO Manchego Cheese
- Trade label with the term PDO Manchego Cheese next to the image of Don Quixote and, if it has been made from raw milk, also with the word "artisan".
- Against label numbered, attached to the previous one, where the logo of the Protected Designation of Origin is reflected.
- New Casein plate (embedded in the crust on the opposite side of the labels) that ensures that in each portion of cheese we actually have that product. It consists of five digits and two or three letters.
- European Union logo that recognizes quality figures like this PDO Manchego Cheese.
- Minimal maturation well specified, since it is a pressed paste cheese, made from La Mancha sheep's milk. If it has been produced with pasteurized milk and has a weight equal to or less than 1 kilograms, they are 30 days ripening. In other formats, they are 60 days.
- On the outside, the Cortex It must be hard, free of parasites and pale yellow or greenish-black in color. In addition to presenting pleitas type mold impressions on the lateral surface and flower on the flat faces.
- Inside, the characteristics of the product with PDO Manchego Cheese there are several. A firm and compact paste of variable color (from white to ivory-yellowish) together with a lactic odor. In the mouth it is a slightly cheese acidic, strong and tasty that becomes spicy in the very cured. Low elasticity, with a buttery and somewhat mealy sensation.
