RANGE OF PRODUCTS

 

We produce a range of product of Manchego cheese always made 100% from sheep’s milk. We commercialize our products in different maturation stages.

Fresco Cheese:

tiernoCheese made from pure and pasteurized sheep’s milk with 7 days old.
Vacuum-packed.

Keep in a cool place between 4º and 8º C.

Ingredients: Pasteurized sheep milk, salt, animal rennet, lactic ferment, calcium chloride and egg lysozyme.

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units.
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.
  • Wedges of about 250 g. Vacuum-packed in boxes of 24 units.

Semi-Cured Cheese:

semicuradoCheese made from pure and pasteurized sheep’s milk with 3 months old.

Keep in a cool place between 4º and 8º C.

Ingredients: Pasteurized sheep’s milk, salt, animal rennet, lactic ferment, calcium chloride and egg lysozyme.

 

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units.
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.
  • Pieces of about 250 g. Vacuum-packed in boxes of 24 units.

Raw Milk Semi-Cured Cheese:

lechecrudaCheese made from pure and raw sheep’s milk with 3 months old.

Keep in a cool place between 4º and 8º C.

Ingredients: Raw sheep milk, salt, animal rennet, lactic ferment and egg lysozyme.

 

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units.
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.
  • Pieces of about 250 g. Vacuum-packed in boxes of 24 units.

Semi-Cured Block Cheese:

barraCheese made from pure and pasteurized sheep’s milk with 3 months old.

Keep in a cool place between 4º and 8º C.

Ingredients: Pasteurized sheep milk, salt, animal rennet, lactic ferment, calcium chloride and egg lysozyme.

 

Packaging:

  • Cheese of about 3,2 Kg. Vacuum-packed in boxes of 3 units.

Cured Cheese:

curadoCheese made from pure and pasteurized sheep’s with 12 months old.

Keep in a cool place between 4º and 8º C.

Ingredients: Pasteurized sheep’s milk, salt, animal rennet, lactic ferment, calcium chloride and egg lysozyme.

 

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.
  • Wedges of about 250 g. Vacuum-packed in boxes of 24 units.

Cured Cheese in fat:

mantecaCheese made from pure and raw sheep’s with 11 months old.

Keep in a cool place between 4º and 8º C.

Ingredients: Raw sheep milk, salt, animal rennet, lactic ferment, calcium chloride, egg lysozyme and outer coating made from fat of iberian pig.

 

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.

Cured Cheese with Rosemary:

romeroCheese made from pure and pasteurized sheep’s milk with 13 months old.
Vacuum packing.

Keep in a cool place between 4º and 8º C.

Ingredients: Pasteurized sheep milk, salt, animal rennet, lactic ferment, calcium chloride egg lysozyme, outer coating made from Iberian pig fat and rosemary leaves.

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.
  • Wedges of about 250 g. Vacuum-packed in boxes of 24 units.

Gran Reserva Serie Oro Cheese:

granreservaCheese made from pure and raw sheep’s raw milk with 18 months old.

Keep in a cool place between 4º and 8º C.

Ingredients: raw sheep’s milk, salt, animal rennet, salt anti butterfat and outer coating made from of Iberian pig fat.

 

Packaging:

  • Cheese of about 3 kg. Vacuum-packed in boxes of 2 units.
  • Cheese of about 1 kg. Vacuum-packed in boxes of 5 units.
  • Wedges of about 250 g. Vacuum-packed in boxes of 24 units.

Cheese in Extra Virgen Olive Oil:

aceiteCheese made from pure and pasteurized sheep’s milk in extra virgin olive oil with 10 months old.
Packed in a jar with a metallic lid.

Keep in a cool place between 4º and 8º C.

Ingredients: Pasteurized sheep milk, salt, animal rennet, lactic ferment, egg lysozyme and extra virgin olive oil.

Packaging:

  • Jar of 4,5 kg/net weight and 3,7 kg/drained weight. In boxes of 2 units.
  • Jar of 200 g/net weight and 110 g/drained weight. In boxes of 28 units.

Cheese with Black Truffle:

trufaCheese made from pure and raw sheep’s milk and black truffle (tuber melanosporum).

Keep in a cool place between 4º and 8º C.

Ingredients: Raw sheep milk, salt, animal rennet, lactic ferment, egg lysozyme and black truffle (tuber melanosporum).

 

Packaging:

  • Cheese of about 1,5 kg. Vacuum-package and in boxes of 4 units.