Manchego-12 month

During the twelve-month aging process, the cheese develops a deep, nutty flavor with a slightly sweet finish. The cheese also develops a slightly sharp and tangy taste, which is characteristic of aged sheep's milk cheese.

The texture of Manchego cheese that has been cured for twelve months is firm and crumbly, with a dense, almost crystalline texture. The cheese has a slightly gritty mouthfeel, which comes from the aging process. The color of the cheese becomes a deeper shade of yellow, and the rind becomes harder and thicker