Aged manchego cheese PDO

DESCRIPTION

The long maturation period of this cheese gives it a golden colour and a hard and solid natural crust. It has a powerful aroma and a strong weight on the palate. It is tasty, with acidic touches that give it liveliness and a long finish.

AGING TIME

From 10 to 12 months.

Raw sheep's milk

Rennet

Lactic ferments

Salt

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Suitable for:

Celiacs – Gluten-free

Egg allergies or intolerances – No egg lysozyme

Lactose intolerant individuals – Lactose content: <0,1%

NUTRITIONAL VALUES (100g)

Energy

428kcal
1785kj

Fat

34g

Proteins

24g

Carbohydrates,
sugars

<0.5g

Fiber

Sodium

620mg

Calcium

740mg

TASTING NOTES

Appearance

On the outside, it has a natural, hard, and solid rind with a golden and darker hue, a result of its aging process. Inside, the paste features an ivory-yellow color with small, evenly distributed eyes.

Aroma

It has an intense, clean, and balanced aroma. Notes reminiscent of a cellar and a subtle animal touch can be appreciated, typical characteristics of aged cheeses made from raw milk.

Flavor

On the palate, it is a bold, flavorful, and well-balanced cheese. It strikes a fine balance between saltiness and the mild acidity typical of Manchego cheese. Its texture is slightly granular and a bit dry, yet it melts beautifully as you chew.

Pairing

Due to its intensity, the Viejo cheese is ideal paired with sweet wines and spirits such as brandy, Sherry, or Moscatel. It also pairs masterfully with a Reserva red wine or deeply aromatic Amontillado wines.

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