Winery

Age annual production:: 40.000 kg
Preparation for sale:: brush your one to one manually , wrapped in parchment type , label paper and topped with a raffia bow
Drying and Maturation:: Once processed cheeses first pass through a chamber of oreo or drying (45 days with temp . Of between 9-10ºC and 75 % HR) and after that time, by a ripening chamber (temp . 11-12ºC and 85% HR )
Conservation:: Temp . Ideally, of 8-10 ° C .

Our cheeses

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Sierra La Solana

This cheese has a natural mould rind, even though…

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1605 Selección 4 months

This cheese is exclusively made with raw milk from…

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1605 Selección 7 months

This cheese is exclusively made with raw milk from…

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1605 Selección 10 months

This cheese is exclusively made with raw milk from…

Cheese Factory Photos