An artisan production process which allows us to obtain the highest quality Manchego artisan cheese.
The Villajos Artisan Manchego cheese with denomination of origin has a characteristic taste where all the ingredients fit perfectly together to offer a unique result. They are made from Machego sheep’s raw milk and that’s why it is called artisan while the industrially made cheese is made from pasteurized milk. This makes the production process harder. Though the effort is rewarded by a full of nuances unique taste which is superior to the one of the industrial cheeses.
This different quality, which is the brand mark of Villajos cheeses, cannot be obtained through artificial means. Only the artisan production can obtain such a delicious cheese.
The milk, in an environment with the best hygienic conditions, comes from the mechanized milking parlour, to an immediate refrigeration to 4°C. This cheese keeps the natural flavours because it has not been exposed to high temperatures.
The production is the fruit of our experience, culture and tradition. Before consuming it, temper it to 16 or 17°C. The whole process is controlled by the Regulating Council of the Denomination of Origin of the Manchego cheese. The Villajos one is a cheese of smooth and creamy texture giving it a delicious fragance and taste.
The Villajos Manchego artisan cheeses are included among the best brands within the artisan ones. The Villajos brand includes three varieties of Manchego cheeses with denomination of origin with different presentations: SEMI-CURED, CURED and RESERVE, all of them with a unique and characteristic taste.
Our artisan production entails a great knowledge of the process, expert hands and a lot of patience to reach a great outcome:
Two key factors in the preservation of the artisan Manchego cheese are the temperature and humidity of the environment. The process to ferment the cheese speeds up when the temperature is high and it slows down when the temperature is low. With regard to the environment humidity, when it is excesively high, the rind becomes moldy and, on the other hand, if the humidity is low, the cheese hardens and goes dry and, in some cases, some cracks may appear on the rind. That’s why we control the temperature so it is always between 8°C and 12°C with a humidity between 70% and 80%.