Two blocks of cheese stacked on a wooden surface with a white marble background

Manchego Añejo (12 month)

150g
€5,04
€5,04 €6,30
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Two blocks of cheese stacked on a wooden surface with a white marble background
  • Two blocks of cheese stacked on a wooden surface with a white marble background
  • Three wheels of Manchego cheese with decorative labels on a light gray background
Manchego Añejo (12 month)

Spain · La mancha

Manchego Añejo (12 month)

€5,04
€5,04 €6,30

Aged Manchego has a rich, slightly acidic flavour with subtle aromas of nuts and dried hay. The rind is a rich chestnut colour and the interior is flaky and dense. 
ProducerArtequeso TypeHard RennetTraditional RegionLa mancha MilkRaw Ewe RindWaxed
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Manchego Añejo (12 month)

Our Artequeso Manchego Viejo matured at a minimum of 12 months, but is often 18 months old. This extra aging produces a stronger flavour, harder paste, and a bolder bite than its younger counterpart. Our Manchego is produced on the La Prudenciana farm by the Alvarez Valera Family, located in the heart of La Mancha region, in Tembleque, Toledo.
Serving & Storage
Ingredients & Allergens

Manchega sheep raw milk (98 %) salt (2 %) animal rennet, lysozyme of egg (E-1105) and lactic ferments. (traces)

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Artequeso

Meet Our Producers

Artequeso

Toledo, Spain

In the early 1950s, Alfonso Anastasio Valer, married to Heródita del Carmen, grouped together land in the area where they now have their farm. They named it La Prudenciana in memory of Heródita's mother. The farm was used for various agricultural pursuits until Manchego cheese PDO was determined in 1980. The family changed gears and began producing Manchego cheese. Since then, the farm has been passed down through family members until the present day. The farm is home to 8,000 Manchego sheep whose raw milk is used to make fantastic Manchego PDO using artisan methods.

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