Organic sheep cheese from Soto del Marqués

1.50 kg/doos

Organic sheep cheese from Soto del Marqués

1.50 kg/doos

Koop rechtstreeks bij de boer. Zonder tussenpersonen.
Beperkte en seizoensgebonden oogst.
De boer verzendt (nog) niet naar:  Verenigde Staten
Kies je doos
1.5 kg (Niet beschikbaar)
1.5 kg (Niet beschikbaar)
3 kg (Niet beschikbaar)
Specificaties
Inhoud van de doos: 1 doos bevat 1.5kg van biologische Manchegokaas BOB
Ras: Manchega-schapen
Big box: 1x Organic semi-cured cheese (1.5kg wedge), 1x Organic cured cheese (1kg wedge), 1x Organic aged cheese (0.5 wedge)
Kleine doos: 1x Biologische jongbelegen kaas (wig van ongeveer 0,750kg), 1x Biologische belegen kaas (wig van ongeveer 0,5g), 1x Biologische gerijpte kaas (wig van ongeveer 0.250kg)
Biologische jongbelegen kaas: rijpingsperiode van 3 maanden, met een grasachtig aroma en een subtiele kruidige toets.
Biologische belegen kaas: rijpingsperiode van 6 maanden, met een intensere smaak en een lichte zuurgraad
Biologische gerijpte kaas: rijpingsperiode van 12 maanden ,met een korrelige textuur, een intense smaak en een zeer ronde einde met een nootachtige toets.
Deze kazen bevatten rauwe schapenmelk, zout en dierlijke renne
Het is belangrijk ze gekoeld en in hun oorspronkelijke verpakking te bewaren tot consumptie
Het is belangrijk ze gekoeld en in hun oorspronkelijke verpakking te bewaren tot consumptie
Liefst binnen 1 jaar consumeren, maar de kaas vervalt niet
Na opening voor consumptie moet de oorspronkelijke beschermende verpakking van de kaas worden weggegooid. Probeer de kaas opnieuw te bedekken met een verpakking die hem zoveel mogelijk isoleert van contact met de lucht.
Indien de verpakking zijn vacuüm heeft verloren, is het aan te raden de kaas eerder te consumeren en te bewaren volgens bovenstaande instructies.
De ideale temperatuur voor consumptie ligt rond de 20 ºC en daarom raden we ook aan om ze vóór consumptie 20-30 minuten op temperatuur te bewaren
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Ervaren boer
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Product met geschiedenis
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Biologisch
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Kleine Farm
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Familieboerderij
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Bezoekers van harte welkom
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.
Soto del Marqués
The property is called La Castellana, and is located in the municipality of Los Yébenes (Toledo). It is an area of more than 1500 hectares, which has facilitated the conversion to organic. We have been certified since January 2020 although we began with the conversion process in 2019. We decided to convert to organic because the farm meets the main requirements for it and after devoting all our life to the production of artisanal cheese, it was a step we wanted to take. In fact, at present we have another farm in Madrid with another cheese project (Marqués de Mendiola) for which we want to begin the process of conversion to organic soon. The farm consists mainly of a large area of pasture with wheat, barley and rapeseed. Depending on the time of year, we also plant sunflowers, oats, vetch. We are surrounded by olive groves and vineyards. Most of the property is dry land and we have a small part of irrigated land for summer crops. At 6 am, the day begins for the sheep with their first milking. Afterwards, they spend most of the day grazing freely in the fields. They return around 4 or 5 pm to be milked again at 6 pm. The sheep sleep and spend the winter in the shelter of the sheepfold, where they have water, hay and fodder continuously at their disposal. At present the team consists of 6 people of which 4 are native to the area, and have been with me for a long time, since before we became organic I was already in charge of the farm with my sheep. In the project, I am accompanied by my wife Emilia and my children who, although they are studying at university, come help with the sheep and the work on the farm when they have time. The main idea is that they take care of the farm when we are not around.
Technische informatie
Adres
Soto del Marqués, Los Yébenes, ES
Hoogte
800-900 m
Team
5 men and 1 women
omvang
1500 hectares
landbouwtechnieken
herbs, cereals and organic fodder
Grootte van de kudde
600
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