Ham, sausages and different types of Spanish cheese under the brand Los Xaldos de MAKAPEHA are synonymous of quality and guarantee.
Cheese and sausages
Cheese
Manchego sheep, sheep, goat, mixed cheese are available in formats of 200gr, 1kg and 3kg.
The best system for preserving cheese is aluminium foil or film (only the cut, as the rest of the cheese needs to breath) at a temperature no higher than 57 ºF (14 ºC) (ideally 43-50 ºF / 6-10 ºC, e.g. in the vegetable box of the refrigerator) and humidity between 70 and 80 percent. It is very important to note that to appreciate all the characteristics of a cheese; it should be taken out of the refrigerator and unwrapped some 15 minutes before consumption, so that it will be at room temperature when consumed.
Sheep cheese manchego
Sheep cheese 100% manchego, denomination of origin of Manchego. Its denomination comes from the region of La Mancha (in the center of Spain) and is made from sheep’s milk from La Mancha breed, with a very natural food and characteristic of this very rough climate. Made from unpasteurized sheep’s milk, presented in formats: wedge 200gr, 1kg or 3kg. It is commercialized in two types of ripening: cured and semi-cured.
Sheep cheese
Sheep cheese 100%. Made from unpasteurized sheep’s milk, presented in formats: wedge 200gr, 1kg or 3kg. It is commercialized in two types of ripening: cured and semi-cured.
Goat cheese
Goat cheese 100%. Made from pasteurized goat’s milk, presented in formats: wedge 200gr, 1kg or 3kg. It is commercialized only in one type of ripening: semi-cured.
Mixed cheese
A cheese made from pasteurized cows, goats and sheeps milk, presented formats: 200gr, 1kg or 3kg. It is commercialized only in one type of ripening: semi-cured.
Sausages
Ham and sausages
Large variety of typical Spanish ham (jamón) sliced and whole and other typical Spanish sausages.