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.
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