Complaining cheese Cured sheep Made with milk from La Mancha sheep. Exquisite Manchego cheese very tasty, made in a traditional way. Compact texture Intense flavor and pleasant retro-taste. Tradition and innovation We elaborate our cheeses in a practically automated way without losing an iota of the characteristic flavor that we have maintained since 1929. 1 The production process begins with an automated reception of the milk, transported in tanker trucks at a temperature not exceeding 10º. The reception is carried out following a weekly plan that responds to the production and distribution needs previously established. 2 Once in the tank, the temperature will drop to a maximum of 6°C. We monitor the storage conditions of the milk daily by monitoring this phase of the process, because we know that all the details will influence the quality of our cheeses. 3 From the point of view of the heat treatments applied to our cheeses, we make cheeses based on raw milk and pasteurized milk. The pasteurization process is considered one of the most critical in our industry, to which we give a special treatment in order to eliminate pathogenic microorganisms that may exist, without affecting the taste. 4 We have five curdling vats, all of them of automatic operation thanks to the computer memorization of the recipes corresponding to our varieties. This process is supervised by our master cheesemakers. At the end of this phase we separate the curd from the whey, this serum is concentrated in successive stages by centrifugal skimmers and reverse osmosis. 5 The mold filling process is carried out by means of automatic filling paths. Subsequently, the molds containing the curd are automatically incorporated into the lid, and are driven by conveyor belts to the presses.