Organic sheep’s milk from Finca Fuentillezjos, animal rennet, culture, calcium chloride and organic salt.

3 days (ventilated)

It is a freshly made cheese, an exact photograph of the conditions that day on the farm.

If the cheese has been made using pasteurised milk, it can be eaten immediately after it has been made.

In the pasteurisation process we heat the milk to 72ºC for 30 seconds.

Straight after these cheeses come out of the brine they are aired for 24 to 48 hours in order to eliminate excess water.

Mild and creamy flavour. It maintains the mildness and sweetness of the sheep’s milk.

One and a half months

In natural crusts, such as ours, the colour of the crust is the result of the work of the mould on it.

These moulds grow naturally during the ripening process, encouraged by the temperature and humidity conditions of the ripening chambers.

So, the colour of the crust can be irregular. This is normal.

During the time that the cheeses are with us, we brush them regularly. This brushing is essential for the cheeses to breathe and ripen properly.

The natural crusts are edible, they have not been treated with any type of colourant.

Pasteurised organic sheep’s milk from Finca Fuentillezjos, animal rennet, culture, calcium chloride and salt.

We call this cheese ‘la boina’ (the beret) because it looks like the typical hat (beret) that people who work in the country have always traditionally worn.

It has a very mild flavour of sheep’s milk and it comes wrapped in the cotton cloth that was used to make it.

It is neither pretentious nor complex. Its only purpose is to be delicious.

Using the same milk and technology but just changing a few variables, we elaborate a cheese that is completely different to all the others.

One and a half months

The ingredients on the label of this cheese go from the greatest amount to the smallest amount.

Why do cheeses contain calcium chloride? During the process of heating the milk, the calcium of the milk precipitates and so is not available in the coagulation process.

How many types of rennet are there? Rennet is responsible for the cheese changing from a liquid to a solid. It can be of animal, plant or microbial origin, with each type giving different characteristics to the cheese. We use rennet of animal origin because that’s the one that has always traditionally been used in the elaboration of hard cheeses.

Pasteurised organic sheep’s milk from Finca Fuentillezjos, rennet, culture and organic salt. Honey and rosemary on the crust.

2 months.

Aromas of the mountains, infused into the cheese through the honey. A whole experience in your mouth.

Honey is a natural antibiotic and the perfect transmitter of the aromas of the rosemary right into the centre of the cheese.

Its mild flavour makes the edible crust delicious.

Supergold at the World Cheese Awards 2017

Pasteurised organic sheep’s milk from Finca Fuentillezjos, animal rennet, culture, calcium chloride and organic salt.

3-4 months

Creamy, with texture

What you need to know in order to recognise an authentic Manchego cheese:

The minimum ripening time is 2 months

The casein disc must be visible on the crust of the cheese. The casein disc is numbered and it is provided to us by the regulatory board.

Every cheese or portion must have a numbered counter label, also provided by the regulatory board.

• Gold at the World Cheese Awards 2018
• Silver at the World Cheese Awards 2019

Raw or pasteurised organic sheep’s milk from Finca Fuentillezjos, animal rennet, culture and organic salt.

6-8 months.

The passing of the time is evident. The cured, raw milk cheeses are slightly spicy and the ones made with pasteurised milk are mild.

Cheeses that are elaborated with pasteurised milk taste very different to those elaborated with raw milk.

In order to elaborate a cheese with pasteurised milk we first heat the milk to 72ºC for 30 seconds. In contrast, when using raw milk it does not undergo any type of heat treatment. It is just heated to 32ºC which is the temperature at which milk curdles.

The heating is what gives the pasteurised milk cheeses their mild flavour while the raw milk cheeses are more complex. The taste then evolves throughout the ripening process, creating a cheese with slightly spicy notes.

Gold at the World Cheese Awards 2019