Why raw milk?

Raw milk cheese demands milk of much higher quality, which is much more difficult to handle and process than pasteurized milk, which can travel a long way to an industrial cheese factory. Artisan raw milk cheese making depends upon milk produced by herds that must be close to the dairy because it must be processed in a short time after it is received. This is one of the reasons why raw milk cheese is more expensive to make than commercial cheeses. The final product, however, has a much more creamy texture, complex and much richer aromas and a more developed, persistent and lactic flavour.


Of course, we know there are many other artisan/raw milk Manchegos around the world, than
Artequeso. Some of them are really good, but most of them are vacuum packed. Vacuum packing is the easy way to avoid preservation problems, such as the appearance of mould in the rind, but the process alters the flavour and look of traditional Manchego, similar to what occurs in industrial/pasteurized processing which causes the cheese to have a more “spicy” flavour. This is in contrast to the traditionally prepared Manchego that retains lactic and natural   flavours and an even more firm and compact texture.

Buenalba, the newest cheese

Our experience in cheese production, together with the success and recognition of  ARTEQUESO among our customers in different markets, encouraged us to increase our range of raw milk aged cheeses with new specialties made from sheep and goat´s  milk, or a blend of these and cow´s milk with the brand  BUENALBA. 

With  BUENALBA we offer cheeses with the same characteristics of ARTEQUESO,  selected milk of the highest quality and absolute control over each processing step, but switching the artisan tradition of a D.O., Manchego Cheese, for innovation. We were looking for cheeses that provide new flavours and aromas and, why not , colours, in a perfect balance.

SHEEP WITH  HERBS:

Sheep´s raw milk with grated rosemary.  1 and 3 Kg. wheels.

ORANGE GOAT WITH PAPRIKA:

Goat´s raw milk with paprika .  1 and 3 Kg. wheels.

PURPLE GOAT WITH RED WINE:

Goat´s raw milk with Merlot red wine.  1 and 3 Kg. wheels.

WHITE GOAT:

            Just goat´s raw milk.  3 Kg. wheels.

GOAT-SHEEP:

            A blend of sheep and goat ´s raw milk.  3 Kg. wheels.

www.artequeso.com

Artequeso, D.O. cheese

Our cheeses are produced in “Finca La Prudenciana”, an agricultural and cattle raising family owned property located in Tembleque, in the heart of “La Mancha” region.

We are already the fourth generation of the Alvarez Valera family, devoted to a family business that started  with farming and was later completed by breeding Manchego sheep.

Our more representative cheeses that constitute the most important volume of production and sales, are the Manchego Artisan D.O. raw milk cheeses commercialized with the brand ARTEQUESO.

These cheeses are produced with raw Manchego sheep´s milk of the highest quality, collected from selected herds from the same area, that maintain a rigorously supervised nourishment.

Produced following the most strict artisan tradition, keeping an absolute control over each of the processing steps: curd cutting, whey drainage, salting and drying; all of it finished by a careful and unforced ageing process at controlled temperature and humidity.

ARTEQUESO MANCHEGO CURADO D.O.  

Manchego Sheep´s raw milk. Aged for 8/12 months. 1 and 3 Kg. wheels.

ARTEQUESO MANCHEGO SEMICURADO D.O.  

Manchego Sheep´s raw milk. Aged for 3/5 months. 1 and 3 Kg. wheels.

ARTEQUESO MANCHEGO CURADO D.O. IN  EXTRA VIRGIN OLIVE OIL 

Manchego Sheep´s raw milk. Aged for 10/14 months. 3 Kg. and 1 Kg. wheels and vaccum packed wedges.

www.artequeso.com

About us: "La Prudenciana"

La Prudenciana is a cattle and agricultural estate located in the heart of La Mancha region, in Tembleque, Toledo, at Km. 100 off the A4 motorway (Madrid- Andalucia).

Year after year, generation after generation, the family business has developed and complemented its farm and cattle activity with the transfomation of the milk of around 8.000 manchego sheep in artisan Manchego Cheese with D.O. certification. Since then we market our cheese under the ARTEQUESO barnd name.

Artequeso has won different awards over the years, among them for The best Artisan cured and semi-cured Manchego Cheese in 2005, awarded by the castilla La Mancha Dept. of Agriculture.

It is very important for us that our customers know about the differences and the characteristics of real Manchego Cheese. (click here if you want to learn more about the Manchego Cheese)

The experience we gained after years producing Manchego Cheese, together with the success among our customers with Artequeso, encouraged us to increase our range of aged cheeses, made with raw sheep, goat or blend of these two, and cow`s milk. These specialties are marketed under the BUENALBA barnd name.

What is in common with both barns is the quality of the raw mateiral, the milk that comes form selected herds. This way we keep control of the whole production process, following a careful ageing process which controls temperature and humidity with total respect for the artisan tradition.

www.artqueso.com