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A year in the making. Gone considerably faster.
Twelve months give this Manchego Viejo the confidence to stand at the centre of the table. Its concentrated sheep’s milk flavour arrives with real depth, followed by a long finish that keeps the palate interested.
Break it into rugged pieces beside jamón ibérico and roasted almonds, sharpen the contrast with quince or pickled fruit, or shave it over warm dishes just before serving. The 3 kg wheel offers plenty to work with, whether it is cut for the counter, served in a tasting or brought into the kitchen.
MAKE THE FIRST BITE COUNT
A full year of maturation calls for bold contrasts. Serve generous pieces with jamón ibérico, toasted Marcona almonds and quince paste, then add pickled pear or preserved lemon to lift the richer notes. For a less traditional board, bring in dark chocolate, fig bread or a spoonful of smoked honey.
At the delicatessen counter, let customers taste it before choosing their cut. A small piece with quince or a roasted almond says more than a long explanation and gives this mature Manchego the attention it deserves.
BRING A LITTLE AGE TO THE KITCHEN
Shave it over warm artichokes, grilled leeks or roasted mushrooms and let the heat soften the cheese without hiding its character. Finely grated, it brings depth to croquettes, potato dishes, savoury pastries and sauces for grilled beef or lamb.
For a quick tapa, pair shards of Manchego with anchovy, roasted pepper and a drop of olive oil. Tempranillo and dry sherry are natural choices, while cider or a dark malty beer creates a fresher and less expected contrast.
Pasteurised Manchega sheep’s MILK, salt, stabiliser (calcium chloride), rennet, preservative (lysozyme derived from EGG) and lactic cultures.
Non-edible rind: preservatives (E202 and E235) and colours (E150a and E160b(ii)).