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Quesería 1605, part of the Bodegas Terraselecta group, has presented two new references that reinforce its commitment to totally artisanal production, made from raw milk of Manchega sheep sourced exclusively from its own farm in the province of Ciudad Real. This model guarantees absolute control over the entire process, from the origin of the raw material to the final product.
The new cheeses —“1605” Gran Reserva and Cortijo Sierra La Solana 1878 “Corteza Lavada”— come from the 1,200 sheep owned by the cheese factory, from which the milk is obtained naturally. Under the protection of the Denomination of Origin Artesano Manchego, these launches represent a new chapter in the brand’s journey from the Sierra La Solana Estate, located just 7 kilometers from Herencia (Ciudad Real).
This site, a natural setting of 298 hectares surrounded by vineyards, almond trees, and Mediterranean woodland, is also where the figure of the affinador (cheese ripener) plays a role, a unique professional in Castilla-La Mancha within the cheese sector. Their job is to evaluate each batch to ensure that each cheese reaches the market with its fullest expression of flavor, aroma, and texture, tailored to the appropriate degree of ripeness.
“1605” Gran Reserva
This limited edition Manchego cheese -only 100 pieces are released to the market– is the result of the combination of the best aged batches from Quesería 1605. Specifically, it comes from a selection of cheeses that demonstrate excellent evolution in flavor and texture throughout its long maturation -minimum period of 13 months-. The master cheesemaker, María José González-Román, has taken care to choose each of the hundred pieces that make up this edition.
These are artisan cheeses with a natural rind, made with raw milk from Manchega sheep, with an approximate variable weight of 2.7 kilos. With exquisite flavor, orders can already be placed or reservations made for this new launch – sold in boxes of two pieces-.
Cortijo Sierra La Solana 1878 “Corteza Lavada”
This cheese, also made with raw milk from the Manchega sheep of the cheese factory’s own farm, offers an intense and persistent flavor. It is characterized by its orange-colored rind, resulting from the continuous washes with water and salt applied during the ripening phase, adding creaminess and a wide range of aromas.
With a minimum maturation of two months and a variable weight per piece of approximately 2.8 kilos, only 52 pieces have been produced for this new offering, which are already reserved. If it receives a favorable reception, Quesería 1605 intends to carry out new productions throughout the coming year.
Spanish post in Quesería 1605 presenta una edición limitada de dos nuevos quesos elaborados con leche delas ovejas de raza manchega de su propia finca
