The process starts milking the sheep in the milking rooms, where modern technology plays an important role in control and hygiene for obtaining the milk that is immediately filtered and refrigerated to 4 ºC.
Afterwards, the milk is taken to the curdling vats, where it is curdled using natural rennet or other coagulating enzymes.
When this grain has been obtained, the mass is shaken and heated again in a double boiler to facilitate the exit of the whey inside the grains.
The curd is then immediately put into cylindrical moulds, covered with a cotton cloth where the characteristic wheat-ear and herringbone patterns, remind us of the patterns made by shepherds in the past with wooden boards and esparto grass sheets.
It is then pressed. This is when the first identification is put on the Manchego cheese, the casein tab where the words “España” and “Manchego” appear together with a series of digits and letters to individually identify each cheese.
After pressing and mould removal, the cheese is salted, immersing it in brine.
They then go to maturing rooms or chambers with systems that guarantee the identification and separation of the cheeses protected by the “Queso Manchego” Denomination of Origin.