Ekologisk fårost från Soto del Marqués

1,50 kg/låda

Ekologisk fårost från Soto del Marqués

1,50 kg/låda

Köp direkt från odlaren. Utan mellanhänder.
Begränsad och säsongsskörd.
Farmarn skickar (ännu) inte till:  Förenta staterna
Välj storleken på din låda
1.5 kg (Ej tillgänglig)
1.5 kg (Ej tillgänglig)
3 kg (Ej tillgänglig)
Specifikationer
Lådans innehåll: 1 låda innehåller 1.5kg ekologisk Manchego-ost
Art: Manchego-får
Stor låda: 1x Ekologisk SUB halvlagrad ost (bit på ca. 1,5 kg), 1x Ekologisk SUB Lagrad Ost (bit på ca. 1 kg), 1x Ekologisk SUB Añejo-ost (bit på ca. 0,5 kg)
Liten låda: 1x Ekologisk SUB Halvlagrad Ost (bit på ca. 0,750 kg), 1x Ekologisk SUB Lagrad Ost (bit på ca. 0,5 kg), 1x Ekologisk SUB Añejo-ost (bit på ca. 0,250 kg)
Ekologisk halvlagrad ost: 3 månaders lagringstid, med en örtarom och en subtil kryddig touch
Ekologisk lagrad ost: lagringsperiod på 6 månader, med en mer intensiv smak och en något syrlig ton
Ekologisk lagrad ost: 12 månaders lagringstid, med en kornig konsistens, en intensiv och mycket rundad avslutning med inslag av nötter
Dessa ostar innehåller obehandlad fårmjölk, salt och animaliskt löpe
Det är viktigt att de förvaras i kylskåp och i sin originalförpackning tills de konsumeras
Det är viktigt att de förvaras i kylskåp och i sin originalförpackning tills de konsumeras
Förbrukas helst inom 1 år, men osten har ingen hållbarhetstid
Förpackningen som den skyddade osten kommer i bör kastas när den öppnas för konsumtion, försök att täcka osten igen med lufttät förpackning eller i behållare
Om någon av förpackningarna förlorar sitt vakuum, rekommenderas att de konsumeras i förväg och förvaras i enlighet med ovanstående anvisningar
Vi rekommenderar att du tar fram osten ur kylen 20-30 minuter före konsumtion
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Erfaren odlare
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Produkt med historia
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Ekologiskt
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Liten Farm
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Familjeodling
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Besökare är välkomna
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.
Teknisk information
Adress
Soto del Marqués, Los Yébenes, ES
Altitud
800-900 m
Team
5 men and 1 women
Storlek
1500 hectares
Odlingsteknik
herbs, cereals and organic fodder
Flockstorlek
600
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vs: 0.54.2_20221003_093337