cured sheep cheese
Marqués de Mendiola

cured sheep cheese

Out of adoption period
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Information
History
The project

Adopt a sheep from the flock of "Marqués de Mendiola" farm in Madrid (Spain) and receive your cured sheep cheese at home. Antonio will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. As the production coming from one sheep 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: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.

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Experienced Farmer
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Small Farm
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Family Farm
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Visitors welcome
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Additional analyses
What do you adopt?

You adopt a sheep from our farm in Madrid (Spain) that we take care of following the Organic Farming regulations of the European Union. We are already in the process of converting and expect to be officially certified by undefined. The sheep belong to the Assaf breed and are of Israeli origin. Our ewes are usually white, although some of them may have a reddish colouring on the head. They are large ewes that are very suitable for milk production. They are well adapted to our area and to mechanical milking. When you adopt our sheep, we name some after members of the CrowdFarming team and others after abandoned villages in Spain. Unfortunately, Spain's rural community has experienced major depopulation in the last century and we want to pay tribute to these villages. Managing our flock isn't as easy as it seems, as each sheep is unique and we give the utmost care and love to them all. However, as you'll understand, the farm has to at least break even and sometimes we can't keep the sheep forever. To keep things simple, our sheep can be classified into three groups. The first group has a minority percentage of sheep that die from natural causes on the farm while in productive age. The second group, which covers more than 35% of our flock and gets bigger and bigger each year, has sheep that have been excellent producers and that we allow to stay with us all their lives in gratitude for everything they've given us. The third group contains sheep that due to their age (around eight years old) have stopped producing milk, so that we need to sell them for meat, as otherwise we'd be financially ruined. Our flock has an average age of 4 years and the maximum lifespan of a sheep is about 8 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and we guarantee your delivery from the production of other units. With our other project named Marqués de Mendiola, we have recently won these awards: * Gold medal for the best cured cheese in Spain WCA 2019-2020. * Silver medal best semi cured cheese WCA 2019-2020. * Silver medal best cheese with rosemary ingredient WCA 2019-2020. * Bronze medal best raw milk sheep cheese WCA 2019-2020. * Bronze medal best cured sheep cheese from small producer WCA 2019-2020. Your adoption produces an average of 300l of sheep's milk each season. With this amount we can produce around 54kg of cured sheep cheese. 9 CrowdFarmers will share the adoption, and each one will receive a box containing 1.25kg of cured sheep cheese.

What will you receive?

Each season we will send you a box with: 1 x __Ash smoked cured cheese__ (0.25kg approximately; vacuum-packed wedge) 1 x __Cured cheese with paprika and extra virgin olive oil__ (0.25kg approximately; vacuum-packed wedge) 1 x __Cured red wine cheese__ (0.25kg approximately; vacuum-packed wedge) 1 x __Cured cheese in rosemary and Iberian pork lard__ (0.25kg approximately; vacuum-packed wedge) 1 x __Cured cheese in extra virgin olive oil __(0.25kg approximately; vacuum-packed wedge) You receive a cardboard box with a selection of five cured cheeses. All have been aged for six months and have a soft and creamy texture, with small holes dotted across the cheese itself. The flavour is intense, elegant and pleasant - typical of pure sheep cheeses. We use animal rennet to make our cheeses. __A smoked cured cheese:__ the base of the cheese is ivory coloured and has a natural rind. Plant-based ash is added by making some holes so that it infuses the cheese. It has small and unevenly distributed holes. __Cured cheese with paprika and extra virgin olive oil:__ the base of the cheese is ivory coloured and has a natural rind. A mixture of paprika and extra virgin olive oil is added by making some holes so that it infuses the cheese. It has small and unevenly distributed holes. __Cured red wine cheese:__ the base of the cheese is ivory coloured and has a natural rind. The red wine is added by making some holes so that it infuses the cheese. It has small and unevenly distributed holes. __Cured cheese in rosemary and Iberian pork lard:__ the base of the cheese is ivory coloured and has a natural rind. The cheese is then glazed with Iberian pork lard and rubbed with natural rosemary leaves. The cheese is macerated for about four months. It has mall and unevenly distributed holes. __Cured cheese in extra virgin olive oil:__ the base of the cheese is ivory coloured and has a natural rind. Extra virgin olive oil made from three olive varieties is then added by making some holes so that it infuses the cheese. The cheese is macerated for about four to six months. It has small and unevenly distributed holes. The cheese is best enjoyed until 12 months from the date of production. Make sure you keep it refrigerated in its vacuum pack. Once the pack has been opened, wrap the cheese tightly in cling film to prevent air from drying it out and triggering the ageing process, which would slowly change the flavour of the cheese. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".

When will you receive it?

We only make these special cheeses once a year because they are more complex to make.

Why should you adopt?
Know who, how and where your food is produced. Source your food in a conscious, direct and consistent manner.
Buying without intermediaries allows the producer to obtain better prices. This helps generate better jobs and social standards in rural areas.
When you adopt something, you allow the producer to ensure the sale at a fixed price and to produce on demand. This also avoids wasting food that is grown without being sold.
It supports producers who strive for environmentally friendly packaging and cultivation practices.
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