Cheese Manchego Añejo (sometimes referred to as Viejo) is the most mature version of Manchego. It has a very intense, concentrated flavour with nutty and slightly piquant tones, a firm to crumbly texture and a darker colour. It is ideal as a gourmet delicacy to finish a meal, with a mature red wine, dried fruit or honey. Thanks to its rich flavour, it also works wonderfully grated into sauces, risottos or pasta. It is a cheese for those who appreciate the strength and character of traditional artisan ageing.
Sheep's cheese, Manchego Anejo, 12-15 months of ageing, La Casota
D.O. Manchego Añejo cheese is a cheese with a designation of origin from the La Mancha region. It is made according to traditional recipes with a minimum ageing period of 18 months and a maximum ageing period of 24 months in a natural cave.
We recommend serving it with slices of jamón or with yellow melon; fig bread or olive marmalade also pair wonderfully with it. It goes excellently with pasta dishes and suits more full-bodied red wines.
The whole piece weighs approximately 2.5kg.
Sheep's cheese, Manchego Anejo, 12-15 months of ageing, La Casota
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Manchego is produced in several categories depending on the length of ageing. Semicurado, Curado and Añejo or Viejo.
However, producers often set their own internal standards, so for the most mature versions, such as Añejo, the minimum ageing period can be as much as 18 months, even though you may sometimes find a lower figure on the packaging. The Protected Designation of Origin (D.O.P.) only sets a minimum ageing period, but producers let the cheese age longer to achieve the desired flavour and quality. This is why the ageing information on the website, packaging or in the cheese description may differ slightly, but all variants meet traditional standards and guarantee high quality.
Production process: The production of this cheese begins with the collection of fresh sheep's milk from the Manchega breed, which is then transported to the dairy. In stainless steel vats, the milk is heated to a temperature of between 28 °C and 32 °C, where it is left to curdle for 30 to 60 minutes. Once the correct consistency is reached, the whey is separated, and the resulting curd is transferred into moulds, where it is pressed for at least 4 hours to obtain its typical shape and firmness. The cheese is then salted by immersion in a brine, which helps to develop its flavour profile and extend its shelf life. After salting, the cheese goes through a drying phase and then ages under controlled conditions, where its characteristic flavour, aroma and texture develop.
Ingredients: Manchega sheep's milk, antibacterial salts, rennet and salt.
Features: A hard rind ranging from light yellow to greenish-black, and a firm, compact body the colour of yellowish ivory. Compared to Curado, the cheese is firmer, slightly crumbly with a more pronounced grainy texture. The flavour is intense and nutty, with pronounced piquant tones and a slightly sweet finish.
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Weight of the whole cheese: approx. 2.5kg.
The price may vary depending on the weight of the cheese.
Origin: La Mancha region, Spain, D.O.P. Queso Manchego
We are the direct importer of this product
Additional parameters
| Category: | Cheeses |
|---|---|
| EAN: | 57 |
| Země původu: | Španělsko |
| Hmotnost: | 100g |
| Distribuce: | CZ |
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