Artisan sheep's milk cheese from La Mancha
The Cheese
The making of our cheeses is controlled from the very origin of the raw material — genuine sheep’s milk — through curdling, handling and ageing, meeting the strictest technical and health standards. That is the only way to guarantee a product of consistent quality and character.
The cheese that trade buyers ask for and that customers know how to appreciate.
Our Cheeses
Discover the different recipes and ageings in our family of cheeses. All of them made with 100% sheep’s milk, raw or pasteurised. You can tell them apart on the shelf by the brand and the colour of the label.
Our Cheeses
Discover the different recipes and ageings in our family of cheeses. All of them made with 100% sheep’s milk, raw or pasteurised. You can tell them apart on the shelf by the brand and the colour of the label.
How to keep it
Keeping sheep’s cheese well takes a little care: it is what guarantees how long it lasts and keeps all of its aroma and flavour.
Whole wheels
Keep it in a cool, dry place so the product does not change. Once cut, rub the cut face with virgin olive oil to stop mould or drying out.
If you keep it in the fridge it should be between 0 and 5 ºC. Take the cheese out well in advance so it comes back to room temperature and you can enjoy all its aroma and flavour.
Vacuum-packed
For proper keeping, store between 0 and 5 ºC. Take the bag out of the fridge well in advance so the cheese comes back to room temperature and you can enjoy all its aroma and flavour.
FROM THE HEART OF LA MANCHA
La Mancha is cheese country. Its deep-rooted shepherding tradition left a legacy that gave this land its gastronomic identity: sheep’s milk cheese.
The master cheesemakers of La Antigua Quesería have passed it down through three generations, preserving the essence and the character of a product of international standing.
Cheeses of the highest quality, unmistakably traditional, made under the watchful eye of our experts in our modern dairy in Mora, a beautiful town in the region known as LA MANCHA, next to the Montes de Toledo.
How to keep it
Keeping sheep’s cheese well takes a little care: it is what guarantees how long it lasts and keeps all of its aroma and flavour.
Whole wheels
Keep it in a cool, dry place so the product does not change. Once cut, rub the cut face with virgin olive oil to stop mould or drying out.
If you keep it in the fridge it should be between 5 and 10 ºC. Take the cheese out well in advance so it comes back to room temperature and you can enjoy all its aroma and flavour.
Kept in oil, the product can last up to two years.
Vacuum-packed
For proper keeping, store between 5 and 10 ºC. Take the bag out of the fridge well in advance so the cheese comes back to room temperature and you can enjoy all its aroma and flavour.
Delivery and payment
| Where we ship | Spain, Portugal, France, Germany, the Netherlands, Belgium, Luxembourg, Italy and Austria. |
| How long | 48–72 hours across the EU. No customs, no import paperwork. |
| What it costs | From €10.40 for a wedge and €17.90 for a whole wheel. Free over €150. |
| How you pay | Card, Apple Pay, Google Pay, Klarna, and your country's own method: iDEAL in the Netherlands, Bancontact in Belgium, Multibanco in Portugal. |
| Keeping it | Cured cheese travels perfectly vacuum-packed. Keep it in the fridge and take it out an hour before eating. |
Ordering in three clicks
Our shop is in Spanish. It is simpler than it looks — these are the only four words you need.
| Formato | Size: whole wheel, half, quarter or wedge |
| Añadir al carrito | Add to basket |
| Finalizar compra | Checkout |
| País / Región | Country — choose yours and the shipping price appears |
Buying for a shop or a restaurant?
If you are a cheese shop, a delicatessen, a distributor or a restaurant, our trade page has the formats, the terms and the lead times.
Go to the shopWholesale & export
Questions in English are welcome — call us on +34 925 341 487 or use the contact details on our official site.