A Journey for the Senses
The journey of our cheese begins in the cellars and ends on the palate.
“Cheese is a living food that is born, evolves, and matures.”
The secret of our cheeses begins with the selection of the milk and its daily collection, making our cheeses with fresh milk.
Sheep, goat, and cow milk from flocks and farms selected for their quality and geographical origin. Seeking a balance in milk collection from diverse continental ecosystems (the plains of La Mancha, the Castilian plateau, and the low mountains) and Mediterranean regions, this milk evokes the aromas of pastureland, grasses and legumes, fine herbs, Mediterranean fruits and nuts, and aromatic undergrowth.
All of this contributes to a high aromatic complexity. Sheep and goat milk will produce more rustic, more concentrated cheeses with rougher and more intense textures.
A good cheese begins to develop its personality from the very start of its journey…
Traditional and highly artisanal production processes, based on meticulous slow fermentation processes where a greater aromatic intensity is obtained, from a dairy point of view, from a spice point of view and important memories of the origin of the pastures.
Aging: Very slow aging and refining processes with long enzymatic developments that produce segmentation and breakdown of proteins and fatty acids that reinforce the dairy, animal and floral aromatic characteristics.
This results in perfect maturation, allowing the cheese to develop its characteristic texture, achieving a roundness and warmth that makes the taste much more pleasant, tasty and light, creating a broad, persistent aftertaste with memories of plateau pastures.
Only the richness and harmony in the blend of milks, defined by our Master Cheesemaker, makes it possible to achieve a cheese with a perfect balance, round on the palate and with a unique personality.
Once it has taken its shape, the cheese rests peacefully…
It is in the aging and maturation cellars, where, together with ideal humidity and temperature, a wealth of nuances and flavors with an exceptional aromatic breadth emerge in our cheeses.