Organic products are, basically, natural products: no pesticides, no GMO or fertilizers nor chemical additives. Organic products are sustainable, respectful with the environment and the health of people..
The raw material which with our cheese is made, is only sheep’s milk from our own livestock. In that way, the only difference among the types of cheeses we make is their maturing process and aging time. Manchega sheep breed is not very productive in terms of liters of milk per day on the one hand, but on the other it is a superb milk.Premium quality regarding its fat quantity, for an outstanding performance with regard both to cheese making (ideal amount of milk needed to produce 1 kgr of cheese) and to proteins and vitamins A, D and E, essential for children’s growth. As a result, all this make possible to produce a cheese with magnificent organoleptic parameters, for the most demanding palates and those who know that when it comes to cheese, only the best will do.
Organic standards encompass the whole production process of organic Manchego cheese. The breeding of the sheep, the feeding and grazing of the livestock, the milking system and, of course, the making of the cheese is all done under green products standards.
1.-Mechanical milking of the ewes. Shortly afterwards, the milk is filtered and stored in a milk cooling tank so as to be chilled at 4 degrees.
2.- Curdling: Milk is heated at a temperature of up to 30 degrees in order to add the rennet.
3.- The curd is placed in a cheese strainer, which stirs and warms up in order to drain the whey. The solidified curd is gently pressed and moulded. Every cheese wheel will be labelled.
4.- Pressing and brining. The curd is pressed in order to remove the remaining whey. After a while in the pressing system, every wheel is flipped and pressed again. After pressing, the cheese goes to a brine bath for 24/48 hours.
5.- Drying and ripening. Wheels are stored in the affinage (ageing) room where they will mature according to the type of cheese: soft, semi-cured and cured.
It depends on what sort of cheese do you like. Pasteurized milk cheeses have a milder taste than raw milk cheeses because of the heat treatment when pasteurizing. Raw milk cheeses have a stronger flavour. Raw milk is milk in its natural state. Raw milk cheese is made with fresh milk, with no heating treatment before curdling. Raw milk cheeses tend to have spicy hints and somehow more personality than pasteurized milk cheeses. Raw milk cheese must be at least sixty days old before consumption, but pasteurized milk cheese is ready to eat right after elaboration.
Organic livestock farming has a better life, grazing in larger fields. It hardly needs drugs or medication because it does not get sick as the conventional livestock does. The needs of the flock are met and very much respected according to the age of every ewe: gestation, lactation, milking.
The range of cereals and legume crops,which are part of the natural feeding of the sheep, keep the flocks healthy and active. Also, provide their milk and dairy products with nutritional properties and with distinctive organoleptic characteristics. Organic cheese excels in terms of quality, unique flavour and environment respect.
Yes. Generally speaking, artisan cheesesare produced in small amounts. Usually very few farmers supply to organic dairies the milk, what makes possible a full flavour cheese. However, it depends on master cheesemakers too, on their skills and goodwill since with the best ingredients, you could have the worst result.
Yes. Organic cheese is much healthier. It has high nutritional values, bigger amount of vitamin A, D and E, essential for the growing of children, for tissue preservation and calcium absorption, besides, it has more antioxidants.
© 2015 Fuentillezjos | Design by Am3web