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, 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

  • Production area:Mora de Toledo (Castilla-La Mancha).
  • Milk Type:“raw” or pasteurised sheep’s milk.
  • Maturation:a minimum of 1 to 9 months.
  • Fat Content (MG/ES):minimum 55%.
  • Touch:firm, compact, good density, greasy.
  • Taste:Good bouquet and aftertaste, strong and tasty flavour.
  • Smell:very good aroma, strong and characteristic of sheep’s milk.
  • Appearance:• cylindrical shape, yellowy to brownish grey rind, with very characteristic mould patterns (flower on the faces and esparto grass webbing, pleats on the sides) Ivory coloured paste with a few unevenly distributed holes.

La Antigua Quesería

The Master Craftsmen ofLa Antigua Queseríaare the heirs of a long family tradition. Three generations dedicated to the handmade production of 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 La Mancha

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.

Our Cheeses

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

It is the origin of our company and our first and most emblematic brand,since it has received awardsthat certify it as one of the best Spanish cheeses.

Tender Sheep’s milk cheese

Fresh Cheese from pasteurised milk, with1 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 from pasteurised100% sheep’s milk.

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Semi-cured sheep’s milk cheese

Semi-cured sheep's milk cheese, with a minimun curation of2 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 from pasteurised100% sheep’s milk.

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Cured sheep’s milk cheese

Cured sheep’s milk cheese, with a minimun curation of6 months.

Awarded with the Silver World Cheese Award.

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 pasteurised100% sheep's milk.

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Semi-cured Handmade Sheep’s milk cheese

Semi-cured Handmade Sheep’s milk cheese, with a minimun curation of2 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 unpasteurisedraw 100% sheep’s milk.

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Handmade Sheep’s milk cheese

Handmade Sheep’s milk cheese, with a minimun curation of6 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 unpasteurisedraw 100% sheep’s milk.

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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 of7 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 unpasteurisedraw 100% sheep’s milk.

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Traditional Manchego cheesewith Protected Designation of Origin.Preferred by the most exquisite tastes.With the rigorous control of the Regulatory Council of the D.O.P. Manchego Cheese.

Semi-cured Manchego

Semi-cured Manchego cheese, with a minimun curation of2 months.

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 from pasteurised100% La Mancha sheep’s milk.

Download PDF

Cured Manchego

Cured Manchego cheese, with a minimun curation of6 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 pasteurised100% La Mancha sheep's milk.

Download PDF

Semi-cured Handmade Manchego

Semi-cured Handmade Manchego cheese, with a minimun curation of2 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 pasteurised100% La Mancha sheep’s milk.

Download PDF

Cured Handmade Manchego

Cured Handmade Manchego cheese, with a minimun curation of6 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 pasteurised100% La Mancha sheep’s milk.

Download PDF

Handmade Manchego in Extra Virgin Olive Oil

Handmade Manchego, with suitable curation in extra virgin olive oil, high quality, with a minimum curation of7 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 pasteurised100% La Mancha sheep’s milk.

Download PDF

Artisanal production process

The History of Cheese in the area is as old as the pig farming in this region and time has not changed the essence of the production and quality keeping its strong personality intact.

Clotting and curding

The milk is taken to the curding vats, where it is clotted using coagulating enzymes. For this process, the milk is heated to 30º C and is kept at this temperature for 45 minutes. The obtained curd is submitted to successive cuts until small grains, similar to rice, are obtained.

Dewheying the Curd

The mixture is stirred and reheated in a gradual way until it reaches 37º C, with the object of facilitating the liquid part or whey.

Moulding

The obtained curd is placed in cylindrical moulds, which have ridges to press the “flower” in the flat faces of the cheese and on the lateral surface of the “pleat”.

Pressing

Once the curd is in the mould, it is subjected to pressing to allow the elimination of the whey from inside the paste.

Turning

After a time in pressing, the curd is removed from the mould (now that it has been given its cylindrical shape) and inverting the flat faces of the cylinder, it is returned to the press for a new pressing process.

Salting

The following process is immersion salting. Sodium Chloride is used and the duration is between 24 and 48 hours.

Maturing and Drying

The pieces (wheels) of cheese are kept in places with an appropriate humidity to eliminate any excess water. After, they are placed into temperature and humidity controlled refrigerated rooms to allow the correct maturation of the cheese.

Conservation Advice

The upkeep and conservation of the sheep’s milk cheese requires special care to guarantee its long-lastingness and avoid the loss of any of its properties, conserving all its aroma and flavour.

Whole Pieces

Keep them in a cool dry place to not change the properties of the product, once cut, spread the cut with extra virgin olive oil to avoid it going mouldy or dry.

If it is kept in a refrigerator, it should be between 0º and 5º C. It is suggested to remove the cheese from the cold before eating to acquire the appropriate room temperature and therefore eat it with all its aroma and flavour.

Vacuum Packed

For correct storage , it should be kept between 0º and 5º C. It is best to take the bag out of the cold so that the cheese can reach room temperature and so be eaten with all its aroma and flavour.

Find a Dealer

La Antigua Quesería only produces a limited number of units each year.

Our products are marketed in prestigious delicatessen shops.

Select the province