organic Manchego cheese PDO
Finca Fuentillezjos

organic Manchego cheese PDO

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Adopt a Manchega sheep of our flock "Finca Fuentillezjos" in Poblete (Spanien) and receive your harvest in the form of organic Manchego cheese PDO at home. Concha will take care of 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 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 receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

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Vad adopterar du?

Adopt a Manchega sheep that we take care of following the Organic Farming regulations of the European Union since 2004. Adopt a black sheep of the Manchega breed. 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 production, 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 4500 square metres and the auxiliary one is 3500 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 they stop producing milk. At this time, we separate them from the flock, leaving them free in the farm, until the day they leave us due to their old age. The productive life of a Manchega sheep is around 7 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 sheep dies, we will replace it with no additional cost and assuring the delivery of your production from other animals. Each sheep produces an average of 125 liters of milk each season. With this amount we can produce around 21 kg of organic Manchego cheese PDO. Each sheep is adopted by 7 CrowdFarmers who receive a box with 2.5 kg of organic Manchego cheese PDO.

Vad får du?

Each season we will send you a box with: 1 x __4-months cured PDO Manchego cheese__ (800g-1kg, wrapped in paper, natural crust). Firm and buttery texture, with an intense lactic aroma standing out for its strong earthy flavour, often caramelised and sweet. 1 x __PDO semi-cured manchego cheese, aged for 2 months__ (800g-1kg, wrapped in paper). Firm and buttery consistency, moderately elastic, with less intensity than the cured one, with an intense lactic aroma, typical of sheep's milk cheeses. 1 x __Cheese with rosemary and honey on the rind, matured for 1 month __(approx. 1 kg, because of the honey it comes vacuum-packed to ease delivery and handling). Firm and buttery in consistency, with a creamy texture in the mouth, rosemary scent that stands out together with the lactic aroma typical of sheep's milk cheeses. The honey is a natural conductor slightly introducing the flavours and aromas of the rosemary into the cheese. The ripening of the cheese reduces its humidity; this means the cheese can weigh less and less as the time goes by. Time gives them their characteristic flavours as well. We have calculated these weight-losses so that our cheeses always comply with the weights specified above. However, despite the fact that our moulds are designed for the cheeses to weigh 1 kg, our elaboration is handmade, which means that the final weight may sometimes vary. The cheese is made by us in the same way as it has been tradition in "La Mancha" for centuries. The rind of our cheese is natural, which means that the whole cheese is free from additives and ready for consumption whenever you want. Any mould that could develop on the cheese is thus natural, harmless and can be brushed or cut off, it simply is a sign that the cheese, a living product, is continuing it's process. This does not affect the taste and texture. In order to ensure correct conservation, we recommend that it be kept refrigerated and covered in its paper or in another container suitable for cheese. The ideal temperature for consumption is 20º C. It is advisable to leave it outside the fridge for at least 30 minutes before eating to enjoy the full flavour and characteristics of the cheese. If you see that the cheese starts to "sweat" (fat droplets appearing), it's an indicator for the ideal temperature to eat it. The mature and semi-mature cheeses have the "Protected Denomination of Origin" (PDO) Manchego cheese. This ensures that the cheese must be made from manchego sheep's milk. It is produced in the PDO area, which covers a large part of the province of Ciudad Real, Toledo, Cuenca and Albacete. It is submitted to strict control parameters in terms of of shape, organoleptic and nutritional characteristics, and the cheeses must be within these parameters. Each batch that comes onto the market is analysed to ensure that it meets the requirements of the PDO, and approximately every two weeks a technician from the Control Board, located in Valdepeñas, visits us and is responsible for the management and control of the entire PDO. All cheeses officially bearing the designation of origin (PDO) are identified by a casein plate on the rind, which assigns a number to each cheese, thus allowing full traceability. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".

När får du det?

We deliver twice a year, in spring and autumn. For us this is the best way to let the cheese ripen and guarantee that what you receive will be at its best. The cheese that you will receive in spring brings together the characteristics of the cheeses made in autumn and winter, while the autumn shipment brings together the characteristic nuances of spring and summer in La Mancha. In this way you can appreciate the seasons of the year in the cheeses and how the countryside change month by month.

Varför ska du adoptera?
Vet av vem, hur och var din mat produceras. Köp din mat på ett medvetet, direkt och konsekvent sätt.
Att köpa utan mellanhänder tillåter producenten att få bättre priser, som i sin tur bidrar till att skapa bättre jobb och sociala standarder på landsbygden.
När du adopterar något låter du producenten säkerställa försäljningen till ett fast pris och producera på begäran. På så vis undviker man också att slösa mat som odlas utan att säljas.
Det stödjer producenter som strävar efter miljövänliga förpackningar och odlingsmetoder.
vs: 0.53.1_20220927_190300