In the sun-drenched fields of La Mancha, in the province of Toledo, lies El Consuelo, a small, traditional family-run cheese dairy with an on-site factory just steps away from the stables where Manchega sheep graze. Upon arrival, the sweeping La Mancha landscape and the bleating of sheep transport you into the heart of rural Spain. The atmosphere at El Consuelo reflects the deep-rooted heritage and artisanal craftsmanship behind Olmeda Orígenes’ renowned Manchego cheese.
Our Manchego Cheese is made using 100% raw milk from Manchega sheep, a breed native to the region. The milk comes from the livestock farm SAT La Cañada Real Soriana (Hijos de Gregorio Ávila), a family-run business with over 50 years of experience dedicated to raising and selecting purebred Manchega sheep.
The farm currently maintains a flock of 1,200 sheep selected through the Manchega Sheep Breeders Association (AGRAMA), of which they’ve been a member since 1980. Through careful genetic selection, their livestock has received numerous awards in both morphological and milk production competitions. Originally managed under an extensive grazing system in the Madridejos area, the farm now operates under a semi-stabled system at facilities located on the Toledo-Alcázar road, km 69.200, adapting to the challenges of limited natural resources and rising labor costs.
With an average of 1.5 lambings per ewe per year and milk production ranging between 250 and 260 liters per ewe per lactation (standardized to 120 days), the milk quality is backed by rigorous control measures: over 1,500 milk performance tests and several artificial insemination batches have been carried out in the last year. The farm is also registered under the D.O.P. for Manchego lamb, further demonstrating their dedication to preserving and improving this native breed.
At Olmeda Orígenes, we trust our producers, who maintain the traditions and dedication required for such an exceptional product. Each cheese is hand-molded and aged with care using artisanal methods, resulting in three varieties of Manchego Cheese, all bearing the Protected Designation of Origin (PDO) seal:
- Semi-Cured Manchego: aged between 60 and 90 days. It has a firm yet elastic texture, with mild lactic flavors and a gentle acidity.
- Cured Manchego: aged between 4 and 6 months. Firmer and more intense, with a richer, more pronounced flavor that highlights the raw milk.
- Aged Manchego: matured for over 12 months. Crumbly in texture with a deep, nutty flavor and slightly spicy notes.
One of the most delicate stages in Manchego production is the drying process. During this phase, cheeses are placed in a chamber at a controlled temperature between 75 and 78 °C, with reduced humidity. This environment encourages the slow and natural formation of the rind. The process cannot be rushed or overheated, as a rind that forms too quickly would leave the inside underdeveloped and overly raw. Once the rind is properly formed, the cheeses are moved to another chamber with increased humidity to slow moisture loss and prevent the cheese from drying out, allowing for a more balanced aging process.
Manchego cheese has a moderately acidic flavor, with lactic intensity and a distinctive aroma that begins with the raw milk itself. Once collected, the milk is processed under warm and humid conditions that are essential for the microbial cultures to develop the cheese’s complex and characteristic flavor profile.
All of our Manchego cheeses carry the official D.O.P. (Denomination of Protected Origin) seal, guaranteeing authenticity, origin, and quality according to strict Spanish regulations.
Ingredients: Raw milk from Manchega sheep, dairy cultures, rennet, salt, calcium chloride, lysozyme (egg-derived).
