ESPAÑOL

The Cheese

Produced with sheep’s milk

The production of our exquisite varieties of cheese are controlled from the origin of the raw material, authentic sheep’s milk from the area of La Mancha, going through the production, handling and storing. This way it exceeds the most demanding technical and health requisites. This is the only way a product with organoleptic characteristics and invariable quality can be guaranteed.

The Cheese which the customers demand and the consumers know how to appreciate.

Characteristics of
our cheeses

Characteristics of our cheeses

La Antigua Quesería

The Master Craftsmen of La Antigua Quesería are the heirs of a long family tradition. Three generations dedicated to the handmade production of Manchego Cheese, who have known how to adapt to news times, preserving the essence and character of a product with international prestige.

Maximum quality Cheeses, with an indisputable traditional style, which are produced under the watchful eye of our experts, in the modern installations of The Antigua Queseria (The Old Cheesery) in Mora (Toledo).

Right from the inside of Castilla La Mancha

Castilla-la-Mancha was and continues to be the land of cheeses. Its deeply rooted livestock tradition, left a legacy which still exists today and without any doubt has given it gastronomic personality: Sheep’s milk Cheese.

Our factory is situated in Mora, a beautiful village in the province of Toledo, within the region of LA MANCHA, next to the Montes de Toledo (Hills of Toledo).

Geographically, Mora has a privileged situation given that it is in the centre of the Iberian Peninsula, very close to the greatest Spanish thoroughfares and only 93km from Madrid.

It connects to Toledo, World Heritage City, only 30km away by la CM-42, autovia de los Viñedos ( The motorway of the Vines ). It is found close to the main tourist interest sites of the area and is therefore in an ideal place to visit Toledo and its province.

The local economy is based on agriculture and livestock farming ( sheep and goat ) and the industries derived from these activities: the production of cheese and the production of Extra Virgin Olive Oil, the most representative product of the municipality.

Product Range

Discover the different elaborations and maturations of our cheese collection. All of them are produced with a 100% of raw or pasteurized sheep's milk. You can easily distinguish them by the label’s color.

Tender Sheep’s milk cheese

Fresh Cheese from pasteurised milk with 1 or 2 weeks curation.

Characteristics

7 to 15 days curation.

Pieces (Wheels) of 1kg, 2kg and 3kg.

Conservation

Its optimal conservation is between +5º and +10º C

With the freshness of recently milked milk and with a unique flavour.

Produced with pasteurised 100% sheep’s milk area of La Mancha.

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Semi-cured sheep’s milk cheese

Semi-cured sheep's milk cheese, with a minimun curation of 2 months.

It is our most awarded cheese. Awarded with the Cincho de Oro and the Silver World Cheese Award.

Characteristics

Minimum curation of 2 months.

Pieces (Wheels) of 1kg, 2kg and 3kg.

Conservation

Its optimal conservation is between +5º and +10º C.

With a soft and intense flavour which can only be obtained with the best sheep’s milk.

Produced with pasteurised 100% sheep’s milk area of La Mancha.

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Cured sheep’s milk cheese

Cured sheep’s milk cheese with a minimun curation of 6 months.

Characteristics

Minimum curation of 6 months.

Pieces (Wheels) of 1kg, 2kg and 3kg.

Conservation

Its optimal conservation is between +5º and +10º C.

With a very pleasant texture and an exquisite flavour, fruit of the Master Cheese maker’s patience who gives it the necessary time for its maturation.

Produced from pasteurised 100% sheep's milk, area of La Mancha.

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Semi-cured Handmade Sheep’s milk cheese

Semi-cured Handmade Sheep’s milk cheese with a minimun curation of 2 months.

Characteristics

Minimum curation of 2 months.

Pieces (Wheels) of 2kg and 3kg.

Conservation

Its optimal conservation is between +5º and +10º C.

With the mild and intense flavor of its two months of maturity and the bouquet that is only achieved with the milk of sheep in its purest and natural state, without thermal treatments and with a careful selection of the best raw material.

Produced from unpasteurised raw 100% sheep’s milk area of La Mancha.

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Handmade Sheep’s milk cheese

Handmade Sheep’s milk cheese with a minimun curation of 6 months.

Characteristics

• Minimum curation of 6 months.

• Pieces (Wheels) of 2kg and 3kg.

Conservation

Its optimal conservation is between +5º and +10º C.

With the bouquet of one of the best cheeses in the world, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.

Produced from unpasteurised raw 100% sheep’s milk area of La Mancha.

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Handmade Sheep’s milk cheese in Extra Virgin Olive Oil

Handmade Sheep’s milk cheese, with suitable curation in extra virgin olive oil, high quality, with a minimum curation of 7 months.

Characteristics

Minimum curation of 7 months.

Vacuum-packed to conserve all its properties, in superior category extra virgin olive oil.

Pieces (Wheels) of 3kg, Half Wheels (pieces) and Quarter Wedges.

Conservation

Its optimal conservation is between +5º and +10º C.

With the bouquet of one of the best cheeses in the world, without heat processes and with suitable curation in extra virgin olive oil directly obtained from the olives, only through mechanised procedures.

Produced from unpasteurised (raw) 100% sheep’s milk, area of La Mancha.

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Proceso de elaboración artesano

La historia del queso en la zona es tan antigua como el ganado ovino de esta región, y el tiempo no ha variado en lo esencial su elaboración y calidad, manteniendo intacta su fuerte personalidad.

Coagulación y cuajada

La leche se traslada a las cubas de cuajar, donde se solidifica utilizando enzimas coagulantes. Para este proceso, la leche se calienta a 30º C y se mantiene a esa temperatura durante 45 minutos. La cuajada obtenida se somete a cortes sucesivos hasta conseguir pequeños granos similares a los de arroz.

Desuerado de la cuajada

Se agita la masa y se recalienta de forma paulatina hasta alcanzar 37º C, con objeto de facilitar la eliminación de la parte líquida o suero.

Moldeado

La cuajada obtenida se introduce en moldes cilíndricos, que disponen de relieves para imprimir en las caras planas del queso la "flor" y en la superficie lateral la pleita.

Prensado

Una vez la cuajada en los moldes, se la somete a prensado para facilitar la eliminación del suero del interior de la masa.

Volteado

Tras un periodo de tiempo en prensa, se extrae la cuajada del molde (ya ha adquirido forma cilíndrica) e, invirtiendo la posición de las caras planas del cilindro, se vuelve a introducir en el mismo para someterla a un nuevo proceso de prensado.

Salado

El proceso siguiente es la salazón por inmersión. Se utiliza cloruro sódico y la duración oscila entre 24 y 48 horas.

Maduración y secado

Las piezas de queso permanecen en lugares con una humedad adecuada para eliminar el exceso de agua. A continuación se introducen en cámaras, con temperatura y humedad controladas, para facilitar la correcta maduración del queso.

Consejos de Conservación

El mantenimiento y conservación del queso de oveja requiere un cuidado especial para garantizar su duración y evitar la pérdida de sus propiedades, conservando todo su aroma y sabor.

Piezas Enteras

Mantener en lugar fresco y seco para no alterar las propiedades del producto. Una vez cortado, untar el corte con aceite de oliva virgen para evitar que aparezca moho o se reseque.

Si se guarda en nevera deberá ser entre 0º y 5 º C. Es conveniente sacar el queso del frío con suficiente antelación para que adquiera la temperatura ambiente y así consumirlo con todo su aroma y sabor.

Si el producto se introduce en aceite puede durar hasta dos años.

Envasados al vacío

Para una adecuada conservación, deberá mantenerse entre 0º y 5 º C. Es conveniente sacar la bolsa del frío con suficiente antelación para que el queso adquiera la temperatura ambiente y así consumirlo con todo su aroma y sabor.

Localizador de Tiendas

La Antigua Quesería solo produce una cantidad limitada de unidades cada año.

A pesar de ello nuestros productos ya están presentes en más de 100 tiendas especializadas y gourmet de toda España. Encuentre el punto de venta más próximo en su provincia:

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