Be captured by their aromas…
All cheeses are produced with fresh raw milk, unpasteurized, as a way avoiding to lose any of its aromas and taste potential from the origin. The milked milk is immediately refrigerated at 4ºC and always treated in the best possible hygienic conditions.
We have 1,600 sheep that graze freely in “Pago Los Cerrillos”. 300 hectares owned by Montalvo Wilmot family, located a few kilometres away from Lagunas de Ruidera Natural Park, in the municipality of Argamasilla de Alba, where Single Estate Vineyard wines, VINOS DE PAGO, are also produced under the DOP PAGO LOS CERRILLOS.
They are raised under the strictest hygienic conditions, under permanent control from our veterinarian, with a diet that is complemented with organic forage and pastures from the property, so we can call the result a “farm cheese”. This is a key point to identify and differentiate our cheeses.
Elaboration and Maturation
The maximum daily production is only 40 cheeses, in an absolutely artisanal way and without the use of additives. Only raw milk (unpasteurized), rennet and our own ferments as well as the fantastic experience and work of the master cheesemaker.
Fresh cheeses are then taken to the ripening cellars, with no artificial coating at all, resulting then in “natural edible rind”.
On the surface, molds of autochthonous flora will develop and will enrich the organoleptic nuances of the cheese during its “refining” process. Before preparing them for the market, they are brushed by hand to let them show their original outside appearance.
We produce basically three categories of cheese based on its ripening:
– Semi – cured: minimum maturation of 3 months
– Cured: minimum ripening of 6 months
– Añejo / Gran Reserva: minimum ripening of 12 months