In Quesos Villadiego, we continue elaborating the authentic artisan Manchego cheese that has managed to cross borders and be recognised as one of the best cheeses in the world. We always preserve the authenticity in our raw materials and make our cheeses based on raw milk from the Manchegan sheep that we maintain and take care of ourselves.

In Finca Villadiego, we take care of an artisan elaboration in every single product, following our own tradition of expert cheesemakers from La Mancha and thanks to the exhaustive control of the quality in all its phases.

Reception: It is the process by which the milk that is received in the cheese facility is free of impurities or foreign waste. It is whole milk, raw with a minimum of 6% fat

Cuba: The milk coagulates at a temperature that ranges from 28 to 32 º C with the addition of rennet of animal origin and, optionally, lactic ferments and calcium salts, to achieve a compact curd in about 45 to 60 minutes.

Moulded and Pressed: The pressing completes the draining, thus forcing the elimination of the whey. In addition, the moulding provides the cheese with its definitive shape and its characteristic cylindrical format.

Salting: It is carried out by introducing the cheeses in a brine, with the objective of regulating the microbial development, drying the cheese, stripping it of a certain amount of water and favouring the formation of the rind that protects it from the external agents.

Fermentation and maturation: During the fermentation, a series of microbiological and physico-chemical changes take place inside the curd. These changes are responsible for the final characteristics of Manchego Cheese. Maturation takes place in fresh environments that have an average humidity (75-85% relative humidity) and temperatures range between 10 and 12 degrees centigrade for at least 60 days.