MONCEDILLO

In our small cheese and yoghurt factory located in the northeast of Segovia, we have the spirit to elaborate products with the excellent milk of sheep of the area and in an artisanal way. The milk used comes from a single family farm with splendid health and quality qualifications. This milk is collected only on the days it is processed, thus avoiding storage and loss of quality of the final product. From the transformation of the milk we obtain 4 types of cheeses with different maturations, to which neither stabilizers, nor preservatives, nor fungicides in bark, nor artificial additives are added. It is a natural product that evolves over time in a clearly appreciable way, in such a way that the consumer can taste how the cheese matures and acquires other nuances. We mold, turn and manually brush each cheese, protecting it with a special paper so that it maintains its optimal point of consumption. Its smell and taste, evokes a set of sensations linked to a land of beautiful landscapes with mountains and scrubland, dotted with rockrose, scrub, holm oak, juniper and a clear aroma of dried fruit. We have developed different techniques of production and maturation of the product to achieve a balanced variety of cheeses.