ARTISIAN MANCHEGO CHEESE

In 1896, “La Dehesa de las Páginas” is acquired by our family and following the tradition we still keep the artisanal manufacture of the cheese until our days.

Pasamontes is a Cheese factory specialized in Manchego Artisanal Cheese, although nowadays are manufactured new products as cheese to spread, yogurt, cheese cured with rosemary fold and others. Everything following the traditional and handmade rules , at the same time new technologies are being introduced.

Artisian Manchego Cheese

In 1896, “La Dehesa de las Páginas” is acquired by our family and following the tradition we still keep the artisanal manufacture of the cheese until our days.

Pasamontes is a Cheese factory specialized in Manchego Artisanal Cheese, although nowadays are manufactured new products as cheese to spread, yogurt, cheese cured with rosemary fold and others. Everything following the traditional and handmade rules , at the same time new technologies are being introduced.

Nuestros Productos

Nuestros Productos

El Queso por excelencia

Aged Manchego Cheese

Is the main cheese, to lovers of strong
and piquant taste of the best cheeses.
With a ripening, up to 9 months

Artisian Manchego Cheese

Manchego Sheep Milk
Pasamontes Oro

El Queso por excelencia

Mature Manchego Cheese

Stand out his round and powerful bouquet, with a penetrating aroma that does he is the indisputable protagonist vin any table The ripening is 6 -7 months

Artisian Manchego Cheese

Manchego Sheep Milk
Pasamontes Mature

El Queso por excelencia

Mild Manchego Cheese

Is mild taste but full in the palate, ripened in caves 3 – 4 months, is the best cheese for people who love not tender and not strong taste, the cheese to eat daily.

Artisian Manchego Cheese

Manchego Sheep Milk
Pasamontes Mild

El Queso por excelencia

Manchego Cheese in Olive Oil

This cheese is made with raw Manchega sheep milk, is ripened dipped in olive oil who help to gain plenty and exquisite taste.

Artisian Manchego Cheese

Manchego Sheep Milk
Pasamontes in Olive Oil

Elaboración del Queso Manchego

Manchego Cheese Manufacturing

Elaboración del Queso Manchego

Manufacturing

The cheese is manufactured from raw milk of Manchega sheep. It is obtained daily by our producers of the D.O. Manchego Cheese using milking machine. The milk is maintained refrigerated in special tanks until its daily collected .

The milk is moved to the vat where it takes place the processes of curdling and cut. For this process milk is warmed and maintained a constant temperature during 45 minutes. The curd obtained is cutted successively into small cubes until they reach the size of rice grains approximately.

Then the curd is drained to eliminate the whey by shaking and heating the mass in order to facilitate it.The mass obtained in that way is used to fill the cylindrical molds which have the typical embosses of the Manchego Cheese, thats mind , the lateral “pleita” and in the plain faces the “flor”. For identification as D.O. Cheese (denomination of origin), we proceed with the placement of the casein plaque, “identity card” of Manchego Cheese, placed in one of the flat faces. In this way each piece is individually identified.

Once the curd is in the molds, they are pressed to facilitate the complete removal of whey from the interior of the mass. After the mold release, the cheese is submerged in brine during 24 hours. Finally, the cheese goes to the drying room where its will lose moisture after this the cheese pass in the ripening rooms under conditions of controlled temperature and humidity allowing the correct ripening of Manchego Cheese.

El queso se fabrica a partir de leche cruda de oveja manchega. Esta es obtenida a diario por nuestros productores de la D. O. Queso Manchego mediante ordeño mecánico. La leche es mantenida en tanques de refrigeración hasta su recogida diaria, para su posterior elaboración.

La leche es trasladada a la cuba de cuajar donde tiene lugar el proceso de coagulación y corte. Para este proceso la leche es calentada a temperatura constante manteniendo la misma durante 45 minutos. La cuajada obtenida se somete a cortes sucesivos hasta conseguir pequeños granos similares a los de arroz. A continuación se somete a un desuerado, agitando la misma y aumentando la temperatura con objeto de facilitar la eliminación del suero. La masa así obtenida se introduce en moldes cilíndricos que disponen de los relieves típicos del Queso Manchego, esto es, en el lateral la “pleita” y en las caras planas del queso la “flor“.

Para su identificación como Queso con D.O. (Denominación de origen), se procede a la colocación de la placa de caseina, “carnet de identidad” del Queso Manchego, en una de las caras planas. De esta forma queda identificada cada pieza individualmente. Una vez la cuajada está en los moldes, estos se someten a prensado para facilitar la eliminación del suero del interior de la masa. Posterior al “desmoldado”, el queso es sumergido en un baño de agua con sal durante 24 horas aproximadamente.

Para finalizar, los quesos pasan a la cámara de secado donde perderán humedad para a continuación quedar situados en las cámaras de maduración en condiciones de temperatura y humedad controladas permitiendo la correcta maduración del Queso Manchego.

Awards

Awards

Pasamontes Machego Cheese is one of the most awarded and have receive several prizes from the most popular institutions of the country.
The following awards are testimony of It powerful bouquet and penetrating aroma.

Awards

Pasamontes Machego Cheese is one of the most awarded and have receive several prizes from the most popular institutions of the country.
The following awards are testimony of It powerful bouquet and penetrating aroma.

Finca Dehesa de las Páginas
13350 Moral de Calatrava (Ciudad Real)
Spain.

Telephone/Fax: (0034) 926 330140
E-mail: info@pasamontes.es

Pasamontes Rustica S.L.

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