Queso Manchego DOP de Casas de Hualdo: tradición artesana contemporanea

The modern artisanal quesería “Quesos de Hualdo” -Carpio del Tajo, Toledo- has come up with an ambitious proposal: to make natural Cortez cheeses from fresh raw milk collected from its own farm.

Water excellence radica en la materia prima: la lechede gran richesa. It comes from a private herd of almost 2,000 certified Manchega sheep that graze on prairies, natural pastures and pastures under the care of their shepherds, and are fed mostly on produce from their own farm.

But también lives everywhere They work on every piece in the tuning chambers. traditional quezera methods based on three pillars: limpieza, artesanía y dedicación.

Innovation proposal

Shut up queso tienen personal propia and ricos matices gracias a su cuidada elaboración, medida maduración y preciso afinado. Entre ellos, destaca el “Mi” (μ) The name is Queso Manchego DOP

Make the traditional form of DOP Queso Manchego. Each piece now fits a mold that prints the design of the belt on the shell. At the end of its ripening, it was turned and brushed in order to improve its organoleptic qualities.

Its special characteristics – paste de color marfil with a firm and oily texture, milk aroma and flavor with traces of cereal and mushrooms – give character to this offer and make it an exhibit of the creativity and excellence of this product from Castilla La. Mancha.

Se vende en www.dehualdo.com y en tiendas especializacas de queso. Desde 42, 04€, el medio queso de un kilo y medio, según el tiempo de maturación.