Adopt a Manchega sheep from the flock of "Finca Fuentillezjos" in Poblete (Spagna) and receive your organic Boina Manchego sheep cheese at home. Concha 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: once you have received your organic Boina Manchego sheep cheese and enjoyed the experience, you may decide to renew and extend the adoption.
You adopt a Manchega sheep from our farm in Poblete (Spagna). The livestock farming and the produce are both certified as organic by the European Union since 2004. It is a type of sheep that is rejected and excluded because of its low milk production: The industry doesn't want them. They were originally black and white, but over the centuries the low demand for black wool meant that the number of black sheep decreased dramatically. But we, and from now on you too, love and care for them because they provide us with an excellent cheese that no industry could produce. Our sheep graze at Finca Fuentillezjos, which covers an area of 300 ha. Half of the farm is cropland; the other half is scrub Mediterranean forest. The sheep graze throughout the year all across the farm. We make cheese only with the milk of our sheep, in the traditional way and without any additives, neither in the rind nor in the mass. We are a family from "La Mancha" that has been involved in organic farming and livestock breeding since 1996. We started producing organic cheese in 2004 and since then we have improved the way we do it, refined the process and extended the organic philosophy in our area. In Organic Farming, the accepted grazing density is 13 animals per hectare, our grazing density is 6/7 sheep per hectare, a number that the land can accept naturally. Our sheep are grazing on the farmland, except when they are pregnant or during milking times: for these moments we bring them in the barns where we have better control over the birth process and where the milking machine is. We have two large sheds for the sheep. We use them to keep the ewes safe while pregnant, so that we can control this delicate time for them. We also keep the ewes in the shed when in extreme winter/summer weather conditions (snowfalls, cold waves, heatwaves). The main shed is 4,500 square metres and the auxiliary one is 3,500 square metres. The available space per ewe is approximately 5 square metres. After giving birth, the lambs stay with their mother until they are about 45 days old and they start eating on their own. The female lambs stay in the herd and the male lambs are passed on to the meat market. When our ewes are around 6 or 7 years old, they finish their fertile age and stop producing milk. At this time, we separate them from the flock, leaving them free on the farm, until the day they leave us due to their old age. Your adoption is 4 years old and its productive life is around 12 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your adoption dies, we will replace it with no additional cost assuring the delivery of your harvest from others. Your adoption produces an average of 125l of organic Manchego milk each season. With this amount we can produce around 21kg of organic Boina Manchego sheep cheese. 7 CrowdFarmers share an adoption who receive a box with 1.2kg of organic Boina Manchego sheep cheese.
Each season we will send you a box with: 1 x __Organic Boina Manchego sheep cheese__, aged for two months (1.2kg, wrapped in natural cheesecloth) Organic Manchego sheep's cheese made from pressed paste, with a natural mouldy rind of a uniform colour marked by the growth of bloom. When cut, it has an off-white colour with small holes throughout. The texture is smooth and creamy with medium to high stickiness and elasticity. The rind of our cheeses is natural, i.e. it doesn't contain any type of additives or components not belonging to the cheese. It has an aroma of forest and wild mushrooms, which combines very well with the milky and herbal aroma of the cheese itself. On the palate, milky, herbal and cereal notes stand out, leaving a long and pleasant aftertaste of toasted cereal. La Boina is perfect whenever you want to savour a mild cheese. It's ideal as an aperitif or a quick dinner. It can be melted with a touch of pepper and oil, or eaten with quince, jams and, of course, by itself. But don't hold back your imagination. The ideal temperature for consumption is 20°C. Before eating, leave it out of the fridge for at least thirty minutes. This means you'll get to taste all the nuances and characteristics of the cheese. We recommend keeping it refrigerated and covered in its cloth or in any other container suitable for cheese. Ingredients: sheep's milk, salt and animal rennet.
Quando lo ricevi?
We send our Manchego cheese between December and April, when temperatures are optimal for the production of this cheese and its dispatch.