We are the fifth generation of a family with an extensive tradition in agriculture and livestock. In Vega de San Martín we are 3 brothers who continue with the agriculture and livestock but 7 years ago we began to make cheeses and other dairy products. It is the continuity to the project that our family started a year ago when they were made in their own house. The nice thing about this project is to see how you cultivate to feed the livestock and the end result is the cheeses. We don't just think about making cheeses, we think about sowing the best raw materials so that they become cheese.

Our artisan cheese factory is located in the heart of the Jarama plain, integrated within the land where our goats graze and 35 km from the centre of Madrid. In addition to the 40 hectares of meadows for daily grazing we have more than 450 hectares divided into two farms and dedicated to the cultivation of cereal, corn and alfalfa, which is the main basis of their nutrition. In this way, we keep a strict control of the quality of the animal feed. We try to make the most of the farm's resources, placing special emphasis on soil fertility and natural fertilizer. Since 1985 we have been breeding and selecting the best Murciano-Granadina goats, so we take special care of their environment, feeding, handling and milking, placing special emphasis on hygiene and sanitary control. The animals go out to graze daily, which gives the milk a characteristic aroma. Likewise, the handling and milking of the animals is carried out respecting the maximum guarantees of hygiene and animal welfare. We have facilities that allow the milk to pass directly from the udder to the cheese factory, thus preserving all its organoleptic properties intact and avoiding any type of external contamination. Thanks to the special care and attention we give to our animals, our livestock has obtained the highest health rating, being free of brucellosis and tuberculosis. This way of working allows us to work with raw milk to make our cheeses.