Manchego Cheese Aged 12 Months ~200 g

Manchego cheese that has been cured for twelve months is a premium cheese that has a complex, robust flavor and a firm, crumbly texture.

During the twelve-month aging process, the cheese develops a deep, nutty flavor with a slightly sweet finish. The cheese also develops a slightly sharp and tangy taste, which is characteristic of aged sheep's milk cheese.

The texture of Manchego cheese that has been cured for twelve months is firm and crumbly, with a dense, almost crystalline texture. The cheese has a slightly gritty mouthfeel, which comes from the aging process. The color of the cheese becomes a deeper shade of yellow, and the rind becomes harder and thicker.

Manchego cheese that has been cured for twelve months is a versatile cheese that can be used in a variety of dishes, from cheese boards and sandwiches to cooked dishes such as pasta, risotto, and grilled cheese sandwiches. It pairs well with full-bodied red wines and robust, hoppy beers.

Pairing Ideas

1. Red wines: Full-bodied red wines such as Ribera del Duero, Malbec, or Rioja pair well with Manchego cheese that has been aged for twelve months. The tannins in the wine help to cut through the richness of the cheese.

2. Charcuterie: Serve the cheese with cured meats such as jamón, salchichón, or chorizo. The saltiness and richness of the meats pair well with the intense flavor of the cheese.

3. Crusty bread: Serve the cheese with a crusty baguette or sourdough bread to add texture and help balance the strong flavors of the cheese. Try it with our picos camperos.