Distribuciones del Jamón Cerezo, has closed an agreement with the exclusive distribution company with the company Quesos Villadiego.
In Quesos Villadiego continue to make the authentic Manchego artisan cheese that has managed to cross borders and be named as one of the best cheeses in the world. Preserving authenticity in raw materials and preparing excellent cheeses based on raw milk from Manchego sheep, which they maintain and care for themselves on their farm.
In Finca Villadiego, they take care of the artisanal elaboration in all the products, following their own tradition of expert Manchego cheese makers 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 installation is free of impurities or foreign waste. It is whole milk, raw with a minimum of 6% fat.
Cuba: The milk is coagulated at a temperature of 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 approximately 45 to 60 minutes.
Molding and Pressing: Pressing completes the desuerado forcing the elimination of the whey, and with the molding it gives the cheese its definitive form, with its characteristic cylindrical format.
Salting: It is done by introducing the cheeses in a brine, with the aim of regulating microbial development, desuerar the cheese, stripping it of a certain amount of water and favoring the formation of the crust that protects it from external agents.
Fermentation and maturation: During the fermentation inside the curd a series of mibrobiological and physical-chemical changes occur, responsible for the final characteristics of Manchego Cheese. Maturation takes place in fresh and medium humidity environments (75-85% relative humidity) and temperatures range between 10 and 12 degrees Celsius for at least 60 days.