Toledo, November 27, 2023.- Quesos de Hualdo was born in 2021, after several years of development in the privileged natural environment of Finca Hualdo, on the banks of the Tagus, in the Toledo municipality of El Carpio de Tajo.
Then, the factory was already making a decisive declaration of intentions, by presenting itself as a contemporary artisan cheese factory, which alluded to a perfect conjunction between its environment, a raw material of the highest quality and a technology at the service of the savoir-faire of the people who make it. they work.
The cheeses made here could not be understood without the increasingly integrated and sustainable production processes of Finca Hualdo. The aim is to overcome the current paradigm of agriculture, promoting a 360º project as a production model, which recovers the vitality of the ecosystem and dignifies the work of the farmer.
The cheese project has managed to carve out a niche for itself in an already very saturated market, thanks to the values ??that inspire it. At the essence of this initiative is the excellence of the milk, from the care of its own certified flock of Manchega sheep, selected for more than two decades, located just a few meters from the cheese factory. Their diet comes mostly from the farm’s own production, and their well-being and health are key to obtaining the highest quality milk.
Furthermore, the purpose was clear: cheese would be made with raw milk as the best expression of the richness of this unique native breed and the natural heritage that surrounds the facilities, despite the challenges and difficulties that this type of production can present. All the aromas of a milk of high bacteriological quality should emerge in the cheeses, thus providing an enormous wealth of aromatic nuances and nutritional compounds.
But aware of the demanding market they faced, and the need for differentiation, they wanted to add a totally innovative touch to their transformation. From a native milk, a living expression of the terroir, proposals full of fantasy emerge, where bacteria, molds and yeasts of the rind participate in the maturation, giving the consumer unctuous textures and lively, suggestive, velvety rinds.
Thus, two families of cheeses are found in this assortment: among its hard cheeses, a very personal version of Manchego D.O.P. of natural bark brushed with extra virgin olive oil and tuned on a wooden board, a classic with enormous personality and subtle elegance. It presents notes of green pepper in the rind and sweet cereal in its pasta.
There is also SIGMA, an interpretation of semi-cooked paste cheeses, reminiscent of toasted notes, sweet dough and tropical fruit in the rind, with balsamic nuances in its longer-aged cheeses. Without forgetting the family of semi-soft pastas, where their PI is characterized by the fresh lactic aromas inside and dried mushroom rind. Or the LAMBDA, with a washed rind with an intense aroma of clean leather and umami.
Working with natural rinds entails a symbiosis between the cheeses and the people who work with them. Nothing would have been possible without the commitment of the people who contribute to all the stages of its production, most of them completely manual, from the work in the curdling vat, the molding, the daily turning with scrupulous care of each cheese individually…
Its successful participation in the Mondial du Fromage et des Produits Laitiers in Tours (France) has recognized its commitment to quality and excellence, obtaining three gold medals and one silver. An achievement that confirmed the solidity and uniqueness of his cheesemaking proposal.
This dairy products contest is one of the most important in the world. In this sixth edition, more than 1,000 cheeses of all nationalities participated and were evaluated in several phases, the last of which, by a selection of 13 expert judges from different countries, including Spain, and chaired by Stéphane Layani, president of the international cheese market. Rungis.
For those who wish to know more about Quesos de Hualdo products, the cheese factory offers visits to its facilities and the possibility of trying and purchasing its products. Something that can be done both in the Finca’s physical store and through its online store. A unique opportunity for cheese lovers and the artisanal value of local producers.
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