Sheep milk cheese
Marqués de Mendiola
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The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care for your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care for your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Each {variety} produces an average of 150 liters of milk every 6 months. With this amount we can produce around 27kg of {production}. This is why the Farmer has decided that each sheep will be adopted by 9 CrowdFarmers, each of them receiving 3 kg of cheese.
What will you receive?
As soon as we have milked the sheep and the cheese has matured, you will receive a box with: * Spanish semi-cured sheep cheese (1kg piece) "Medalla de bronce al mejor queso puro de oveja"" World Cheese Awards en 2016 (Birmingham, UK). This Semi-cured sheep cheese contains 100% raw sheep milk of our sheep, yeast, lysozyme, rennet and salt. It has a very creamy texture and an intense aroma of raw sheep milk. The cheese tastes mild and velvety with a pleasant subtle acidic note. It has matured between 2,5 and 4 months. * Spanish cured sheep cheese (1kg piece) “Bronze medal as the best pure sheep cheese in the world”, World Cheese Awards 2017 (London, GB). The cured cheese contains 100% raw sheep milk of our sheep, yeast, lysozyme, rennet and salt. The cheese is ivory-coloured with a firm and compact texture and small holes within allowing for that characteristic aroma of cheeses made with pure sheep milk. Its flavour is intense, but not strong with subtle acidic touches. The maturation takes between 6 and 8 months. * Spanish “Añejo” sheep cheese (0,5 kg piece) “Gold medal as best pure sheep cheese in the world”, World Cheese Awards 2017 (London, GB). The “Añejo” cheese contains 100% raw sheep milk of our sheep, yeast, lysozyme, rennet and salt. The amber-coloured cheese has with a firm and compact texture and small holes within. Even though it has an intense and elegant flavour it is a bit stronger given the many months of maturation. Hence, it has a profound and clean aroma with a round finish. The cheese matures between 10 and 14 months. * Spanish oil pickled cheese (0,5kg piece) The cheese contains 100% raw sheep milk of our sheep, yeast, lysozyme, rennet, salt and extra virgen olive oil. The ivory-coloured cheese has a creamy texture. It has small irregular holes and has an intense and elegant flavour with a profound aroma typical for cheeses made from pure sheep milk. The cheese leaves a long and persistent aftertaste due to the extra virgen olive oil. It matures between 4 months and soaks for another 4 or 5 months in the extra virgen olive oil.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Antonio Marqués Martin
20 years ago my wife Emilia and I decided to start a new life on the old farm of my parents in Ciempozuelos, Madrid. Since this is a very fertile area, we first started to cultivate vegetables, but later we noticed that livestock breeding has been our true passion. We focused on sheep and began to raise lambs. Surely, it was not an easy journey and on several occasions we were very close to throw in the towel. When you create your own product you do not only have to worry about its production but also need to think about the people that will try it. Step by step, we improved as breeders and cheese makers. The first international success we had was in 2015 when we won the silver medal for Best Raw Sheep Cheese in the World at the INTERNATIONAL CHEESE AWARDS in Nantwich (United Kingdom). I believe that this price gave us the confidence to continue to bet on small productions of our cheeses where we ourselves could control every step of the production process. In doing so, today we are calling a herd of 1.000 animals our own. After winning the medal in 2015, our success story continued: 2017-2018 WORLD CHEESE AWARD (London, UK):
  • Gold medal for our “Añejo” cheese as the world’s best pure sheep cheese.
  • Silver medal for our “Añejo” cheese in the category of small producers.
  • Bronze medal for our cured cheese as third-best pure sheep cheese in the world.
  • Bronze medal for our cured cheese in the category of small producers.
2017 INTERNATIONAL CHEESE AWARDS:
  • Bronze medal for our cured cheese as world’s best pure sheep cheese.
2016-2017 SUPER GOLD WORLD CHEESE AWARDS (Donostia/San Sebastián, Spain):
  • Gold medal for our handmade “Añejo” cheese.
From now on, our objective is to create a direct channel with the consumers in order to know exactly what amount of cheese to produce each season.
Antonio Marqués Martin

"Our handmade cheese produced from raw sheep’s milk is the fruit of our love towards the countryside and our passion for sheep breeding. In the course of the years working in livestock breeding, we have learned that to get the best cheese, first and foremost, you need to produce the best milk. We do not have any secret, we simply treat our sheep as if they were part of our family. By means of daily effort as well as continuous improvement of their nutrition and well-being, we have won various medals at an international level. Winning a medal gives you great satisfaction for a while, but it cannot be compared to the satisfaction gained by dedicating your life something you enjoy."

Marqués de Mendiola
Marqués de Mendiola
The farm of Marqués de Mendiola extends to 82 hectares and borders the nature reserve “Parque Nacional del Sureste”, situated in the South-East of the Autonomous Community of Madrid. The sheep live in the countryside amidst nature with space to pasture feasting on herbs and wildflowers. In autumn, winter and spring the sheep can eat from the pastures. The summers tend to get very hot in this region, which is why, when the sheep run short on food, Antonio adds oats, barley, clover and other fodder plants to the menu. Antonio and his wife Emilia milk the sheep very early in the morning and very late at night. The sheep spend the rest of the day grazing the countryside or resting in the sheepfold. At Marqués de Mendiola the whole loop of handmade cheese production is closed: Starting from the birth of the lambs, passing through all of the stages of growth up until the selection of the best sheep to milk and obtain the best quality of raw milk. Since Antonio has his own livestock, he knows exactly where the milk comes from and what the sheep eat. They are exposed to a strict health and parentage control, along with nutrition controlled by himself. A healthy sheep produces up to 150 litres of milk every six months. With this amount Antonio produces approximately 27,5 kg of his cheese. Each sheep will be adopted by 9 CROWDFARMERS in such a way that each one will receive 3kg of cheese. Once you have received and tried the cheese of your sheep, you can decide if you would like to continue with the adoption and receive new cheese in the following season (six months after the first delivery). The average age of the sheep Antonio has available for the milk production is 3 or 4 years. As soon as they reach an age at which they do not produce enough milk anymore, Antonio leaves them to rest in the countryside and takes a much younger sheep, giving it the same name chosen at the beginning for the former one. The same applies in case a sheep dies or suffers from any injury that affects its health. Antonio will keep you informed about the day-to-day life of the sheep: The good news as well as the sad ones, if there are any. The 1000 animals living on the farm are divided in lambs, bucks and sheep of which 60 sheep will be part of this CrowdFarming project.
Technical information
Address
Marqués de Mendiola, Madrid, Madrid, ES
Location