The best Manchego cheese. Discover its flavour

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Cheeses are made using different recipes, techniques, production processes and with different trade secrets.

 

However, all the different cheeses have the same basic production process from the dairy farm to our plates. 

Cheese is healthy food, rich in essential nutrients such as calcium, proteins, vitamin D and B12. For a healthy and balanced diet, experts recommend consuming 2-4 servings per day of good quality dairy products (milk, cheese or fermented milk), bearing in mind that in certain situations such as pregnancy or breastfeeding, a higher range of consumption is recommended.

 

‘With Manchego cheese and wine, one walks the road’

This is the same process that has been repeated since the origins of cheese production. Although no one knows for sure when cheese was first made, it is said to have been produced by accident thousands of years ago, when a nomadic shepherd was carrying a saddlebag full of milk on his horse.

 

The heat of the sun, the movement while riding and the natural enzymes in the saddlebag, made from animal guts as was customary, caused the milk to ferment into curds and whey.

 

‘The wineskin kiss, after the cheese’

We have modern facilities for the production of our cheese

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The process of making our cheese has become much more sophisticated with time, but ultimately, once the milk has been prepared, all cheeses are made using some variation of the same process.

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Milk is the main raw material for cheese production and can come from different animals: mainly cows, goats and sheep.

 

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The type of cattle, the breed, the feeding, the milking cycles and whether the milk is used raw or pasteurised influence its flavour and, ultimately, the cheese made with it.

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