The oil-cured cheese in a small tub is a product made with raw sheep's milk and 120 days of maturation, with edible natural rind and vacuum packed. It has small eyes, and intense flavors and aromas typical of raw sheep's milk almost lost in time.
the manufacture of cheese cured in artisanal oil elaborated in the facilities of the Finca El Castañuelo de Guadix (Granada) by a family with an extensive agricultural and livestock tradition, two generations ago our family already manufactured cheese for self-consumption with the typical recipe of the area, which prompted Don Ignacio Miranda de Leyva to start preparing it as a professional activity.
First, he updated his knowledge through courses at Laboratorios Arroyo de Santander, pioneers in the training of Master Cheesemakers and advice to Artisan Cheese Shops. This is how he adapted the knowledge transmitted by his family to current methods and techniques in which food safety prevails.
Once the necessary knowledge was acquired, Mr. Ignacio Miranda de Leyva fitted out one of the existing livestock buildings on the El Castañuelo farm, dividing it into 2. In one half he placed the automatic milking parlor and in the other the workshop. As both facilities are in adjoining rooms, the milk passes directly from the sheep's udder to the conservation tank. In most cheese factories, especially industrial ones, milk is collected from several farms and transported to distant points, and this influences the final quality, forcing the milk to be chemically treated to avoid acidification.
Other recommended products:
- CHEESES IN OIL
- OLD CHEESES
We also recommend our recipe book to be able to enjoy our products in a more varied way through a wide range of recipes that will make these cheeses the best ingredient in your meals: