Aging not only tenderizes beef, but also concentrates the flavor, producing meat that is the finest quality both in taste and texture. Available through Albert Guarnieri & Company, aged beef is usually found in the finest restaurants, gourmet groceries and through mail order.

Normal aging time is between 10 to 28 days. During this time the flavors are concentrated generating a beefier flavor and taste. Also, the natural enzymes break down the fibrous, connective tisuues in the muscle making it more tender.

In short aging creates a tender - tastier  piece of beef. If you want to serve top quality beef think of aging.  For the exact steak you want we supply a special cut service, ordered to your exact specifications. Contact us for more information.

Manchego has a very characteristic age, buttery,light piqauncy and sheeps milk flavour. Perfect on bread or crackers, slightly crumbly, great with fruit, olives, or sun dried tomatoes & a glass of hearty red wine.

Manchego is the best known sheeps milk cheese from Spain. It is molded  in a local  local grass  called esparto, which gives the cheese a distinctive zig zag pattern to the sides. A wheat ear pattern is pressed into the top with small wooden boards.

True Manchego cheese is made only from the whole milk of the Manchego sheep raised in the La Mancha region of Spain.

Manchego is an aged cheese with a minimum of 6% fat. It externally rubbed with salt, which can be no more than 2.3% in the finished product. aged for at least 60 days the end cheese has a closed rind of a yellow to brownish beige color. The interior is firm with a few small air pockets colored ivory to pale yellow.

See also The Project Gutenberg eBook, The Complete Book of Cheese.