If there is something that characterizes Spanish gastronomy, it is its quality and diversity. Wherever you go within the Hispanic geography, you will find first class products, with an unbeatable flavor and history. The clear example of this is the cheese: the Torta del Casar in Cáceres, the Idiazábal in Guipúzcoa, the Mahón in Menorca, the Tetilla in Galicia ... and these are just some of the many that exist throughout the country. Because there are others, perhaps less known, but whose characteristics have placed them at the top of the cheese world: to name one, the Villarejo cheese. This product Cuenca has obtained the gold award and a near perfect score -99 out of 100-, in its category in the Lyon International Competition. Let's get to know a little more about this dairy product that has received such distinguished recognition!
History of this Manchego treasure
The doors of this company dedicated to the artisan production of, as they call it, “the authentic Manchego cheese”, opened in 1987 in the Cuenca municipality of Villarejo de Fuentes. A place steeped in history that, together with the climatic conditions that characterize it, make the Villarejo cheese a jewel of La Mancha. They affirm that the true essence of this product are the shepherds of the area and their cattle of excellent quality; at the height to make a cheese like this.
When we say that the cheese tradition is deeply rooted in this land, it is because it is. As they tell from the firm, already from the known as the Bronze Age - there around the year 1800 BC - grazing was already practiced, "because on a hill near the municipality they were located cheese shops and related supplies with the cheese making ”. In fact, since Villarejo cheeses they maintain the artisan way of preparing it, because they say that this is how they as a result, a "fresh, high-quality product that preserves all the essential properties of its raw material".
What is real Manchego cheese like?
From Villarejo cheeses they place a lot of emphasis on how to identify Manchego cheese; and the story of a cheese with More than 2.000 years old. To begin with, it is made in the natural region of La Mancha, and its minimum maturation period is sixty days. If you want to make Manchego cheese, you need pasteurized sheep's milk; if you are an artisan, you need raw milk from the same animal. Of course, always from cattle registered in the Protected Designation of Origin of Manchego Cheese.
As for Manchego cheeses from Villarejo, you have three to choose from: the semi-cured, the cured and the gran reserva; all of them with their respective label DOP. If what you want is artisan cheese, there is the soft cheese "San Blas", the semi-cured "Villarejo", the cured "Villarejo" and the semi-cured "San Blas".
Gold award at the Lyon International Competition
It has been the sheep cheese cured in honey and oregano the one that has obtained the recognition of the best in its category; in fact, it is that, as we mentioned before, it got a score of 99 100 on and also the prestigious denomination of Superior Taste Award. By the Economist, The jury of the Lyon contest has described it as “unique, different, with a strong personality, a fusion of aromas that brings together the pure aroma of cured cheese made from raw sheep's milk with the sweetness of chestnut honey and the freshness of natural oregano, generating a creamy sensation with light sweet touches and a little oregano aftertaste. Buttery sensation and firm and pleasant texture ”.
In the website Villarejo cheeses can buy this product from € 7'87 -1/8 of cheese-, up to € 60'00 -that is, 3 kilos-.
El Villarejo cheese It is, as you have seen, flavor, tradition and, above all, passion. Passion for craftsmanship, for good work, for caring for the product until it reaches the consumer. And, in addition, it is the clear example that dedication is an essential ingredient to make a product recognized worldwide as one of the best of the season. Have you already been able to taste it? If you haven't done it yet, we recommend it.
