Castilla-La Mancha · Spain
Manchego Viejo.
Spain's most intense Manchego — aged 12 months to 2 years or more until the paste turns deep amber, crumbly, and dry, with sharp, peppery, richly nutty flavours and the telltale white tyrosine crystals of long aging.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Manchego Viejo (also called Añejo) is the extended-aged expression of the Manchego PDO, produced in La Mancha from Manchega sheep's milk and aged a minimum of 12 months — often 18 months to 2 years or beyond. The interior deepens to a rich amber or brownish-gold, and the paste becomes hard, crumbly, and dry, frequently showing the tiny white tyrosine crystals of long aging.
The flavour is sharp, strong, peppery, and intensely nutty — sometimes with a spicy edge — making it the boldest of the three Manchego types. Best grated or served in small portions alongside strong contrasts: dark honey, fig jam, dates, or aged Sherry.
Production · spec
- Milk
- Sheep · pasteurised
- Family
- Hard
- Rind
- natural
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Manchego Viejo's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Manchego.
29 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Manchego Viejo are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.