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Organic sheep’s cheese
“GRAN SELECCIÓN”
Best organic cheese in Castilla La Mancha: 2008 - 2010 - 2011 - 2012 - 2013
Repsol guide 2015
“COFRADIA QUESO MANCHEGO” Best manchego cheese elaborated with pasteurized milk, 2011
Mature Semi Mature
“World Cheese Awards”
Bronze to the best cheese in the World, 2016-2017
Awards
Awards
Second best at Wisconsin, USA, to our rosemary & honey cheese, 2010
Silver at “World Cheese Awards” to the best cheese in the World,, 2013
Gold medal at “World Cheese Awards” to the best cheese in the World, 2016-2017
Rosemary & HoneyMountain Herbs & Honey
Bronze at “World Cheese Awards” to the best cheese in the World, 2015
SUPER GOLD at “World Cheese Awards” to the best 66 cheeses in the world, 2016-2017
Poblete | Ciudad Real | Castilla-La Mancha | España
La Mancha
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Finca Fuentillezjos 1966
The FarmIt occupies an area of 300 hectares, half of which is scrubland and the other half is used to cultivate the cereals needed to feed the sheep.
Fuentillezjos is a livestock farm which has been used for the last 45 years as farm for breeding sheep of the La Mancha breed in a traditional way.
• We produce organic cheese from the milk of our flock
• 2,600 sheep of the La Mancha breed
• On average, 1 ewe produces 1 litre of milk per day
• We need 6 litres of milk to produce 1 kilo of cheese
• We need 12 sheep to make 1 cheese of 2 kilos
Feeding of the Sheep
We only grow cereals of organic origin. Our crops are obtained without the use of herbicides, pesticides or synthetic chemicals and not derived from genetically modified Organisms (GMO)
Organic
Until the lambs are independent of the mother, about 45 days.
Lactation of the ewes
Health and Veterinary Care
In Finca Fuentillezjos, we make a very sparing use of drugs and medicines, always if prescribed by a vet. We do not use any antibiotics.
Our veterinary care is based on health prevent ion and an ex tens i ve production system with a suitable stocking ratio of 6 sheep/Ha, which is half of the 12 per Ha recommended.
Milking
Milking is carried out mechanically, twice a day, with a period of 12 hours between each milking.
The Dairy
Milk reception & acceptance tank Pasteurizer Curd Pressing Good Humour
Our Cheese Factory
Our cheeses
The raw material for our cheese comes exclusively from our sheep.
Manchega sheep-breed only produce 1 liter of milk per day, but its quality is awesome for great cheese making.
We do not use any additives either in the cheese or the crust.
Fresh Sheep’s CheeseMaturation: 3-5 days. Brand: ALBALÁ Ingredients: pasteurized sheep's milk produced
by organic farming, rennet, milk enzymes, calcium
and salt.
A perfect fresh cheese to combine with membrillo (quince) or berries jam. Try it also fried or grated, suitable for pizza and pasta.
Soft Sheep’s CheeseMaturation: 35-45 days. Brand: ALBALÁ Ingredients: pasteurized sheep's milk produced
by organic farming, rennet, milk enzymes, calcium
and salt.
This is a very soft, tasty cheese ideal for the elderly or for children.
Maturation: 35-45 days.
Brand: ALBALÁ
Ingredients: pasteurized sheep's milk produced by organic farming, organic rosemary and honey, rennet, milk enzymes, calcium and salt.
Protected by patent.
Sheep’s Cheese with
Super Gold Medal at the WCA 2016/2017
2nd Prize in Wisconsin, USA, for cheese with rosemary and honey (2010)
Silver for cheese with rosemary and honey (2012)
Bronze for cheese with rosemary and honey (2015)
“GRAN SELECCIÓN” award to the best organic cheese in Castilla-La Mancha 2013
Honey and Rosemary
Mountain Herbs and HoneyMaturation: 35-45 days.
Brand: ALBALÁ
Ingredients: pasteurized sheep's milk produced by organic farming, organic herbs and honey, rennet, milk enzymes, calcium and salt
Protected by patent
Sheep’s Cheese with
Gold Medal at the World Cheese Awards 2016/2017 to the best cheeses in the World
Manchego cheeseSemi-cured PDO
Maturation: 2 months minimum.
Brand: Finca Fuentillezjos
Ingredients: pasteurized sheep's milk from organic farming, rennet, milk enzymes, calcium and salt.
We are the leading producer of Organic PDO Manchego Cheese
PDO Cured Raw Milk
Maturation: Minimum 6 months.
Brand: Finca Fuentillezjos
Ingredients: Raw sheep’s milk (non pasteurized) produced by organic farming, rennet, milk enzymes and salt.
We are the leading producer of Organic PDO Manchego Cheese
Manchego Cheese
Bronze Medal at the World Cheese Awards 2016/2017 to the best cheeses in the World
Ingredients: Quince, cane sugar, lemon.
Ideal whether you want to prepare tapas with our cheese, a cheese cake with our quince on top or a superb desert for your guests.
Organic Quince
Maturation: 2 months minimum. Brand: PQ - Pasión por el Queso Ingredients: Semi mature sheep’s milk cheese Finca Fuentillezjos, organic extra virgin cornicabra olive oil, rosemary, black pepper.
Heart shaped cheese bites in extra virgin Olive Oil
Pasión por el Queso Cheese heart-shaped bites
by manchegoBIO.com
In Finca Fuentilezjos farm we love to do things from our heart and we know we can do it well, so, why not giving heart shape to what we excel at?
That is how heart-shaped Organic cheese in extra virgin cornicabra olive oil came from our mind. This is a perfect gift, or one more ingredient for an unique occasion.
Use them for salads or as a perfect ending for a meal. You can also use the olive oil to add to your recipes hints of cheese, perfect for pasta, rice or any dressing that you like.
Logistics
Logistics
•Storage Conditions: Cold storage between 8º and 10º C
• Box size & packaging: L40 cm x W40 cm x H14 cm.: 4 cheeses of 2 kilos or 36 portions, (Max. 72 boxes per pallet) L20 cm x W20 cm x H13cm.: 2 cheeses of 2 kilos or 24 portions, (Max. 144 boxes per pallet) L13,5 cm x W12 cm x H14 cm.: - 6 portions of 150 gr. - 5 portions of 200 gr. - 4 portions of 250 gr.
• Formats: Our cheeses are vacuum-packed or wrapped in absorbent paper
• Labelling: A sticky label indicates the lot, eat-by date, ingredients, bar code and weight.
• Delivery time: 7 days. Delivery service included within Spain for shipments of 100 kg or more. Delivery service abroad included from 350 kg or more.
Cheese Storing & Serving suggestions
Store between 8º and 10°C.
To protect the surface, once it has been cut, spread a thin layer of oil over it and cover it with transparent film.If mould appears on the surface, just cut that part away.
Take the piece of cheese you are going to eat out of the fridge 20 minutes beforehand so that it warms up to room temperature.
Serve at 20° C
About us
Our staff is made up of 2,612 employees: 2,600 La Mancha sheep-breed who are responsible for milk production. 12 people who are responsible for livestock milking, cheese processing, product marketing and farm managing. In total, 5 families make a living from the work we do at Fuentillezjos Farm.
2612 employees
Those responsible for all of this are Mateo and Concha. Two agricultural engineers to whom organic farming and organic cultivating of
the land is precisely a way of life.
MATEO PRODUCTION
CONCHA MARKETING
Finca Fuentillezjos Brochure 2018
