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Our company is located in the heart of La Mancha,

a region of excellency and fame from cheese

making. We make Manchego cheese, sheep

cheese and sweet goat cheese .

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Our cheese is made from a meticulous milk selection that comes from our own

livestock, and the best farms.

In our Company we have one of the bigger technical experts in the collection

milk from Spain, because only with the best milk you can taste the best cheese.

Our Company have a farms with 55000 goats, 60000 Manchego sheeps, and

70000 sheeps.

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Our ranchers have in your livestock, the most modern installation, with a only

target, his milk must be, the best milk with the highest quality.

The refrigerated tanks, where milk is deposited, it is chilled down to 4º C, until

our tanker collect the milk, that they deliver cold and fresh in our Manufacture

every day.

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Every day, we harvest milk from our goats and sheeps by tankers.

Before we begin to make our cheeses, we analyze all fresh milk.

Temperature, acidity, Ph, Density, fat, protein,….

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Pasteurization is a process which slows microbial growth in raw milk.

In this process, our raw milk is forced between metal plates or through pipes

heated on the outside by hot water, and is heated to 71.7 °C (161 °F) for 15–20

seconds.

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After pasteurization, the process continue with Fermentation, It is produced by

coagulation of the milk protein casein.

The milk is acidified and addition of the enzyme rennet causes coagulation. The

solids (curd) are then separated and cut.

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After we have cut curd, we press curd into the mold. With this mold we have

final form.

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Our cheeses are pressing during 3-4 hours until its PH is right, so that we can

make our cheeses.

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Our cheeses is salted into tanks with salt water.

We analyze in our salt water:

Temperature, degree Baume, this salt water is filtered, cleaned and analyzed

every day.

With this salt water we make our bark in our cheeses.

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After our cheeses are salted the following step it is Maturation.

Ripening is natural and must take place in chambers where the temperature is

between 5-10 degrees centigrades.

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When the cheeses are moved from chambers where the air humidity is right for

eliminating the excess water.

They are moved to ripening chamber where they shall keep up a temperature

even 5º C.

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Our cheeses are labelled with special label we can weigh in kgs / lbs, and our labels

can include ¨prices for supermarket¨ with bar code EAN, UPC….

Our cheeses are kept into the special box to export.

When our cheeses are prepared to dispatch, every cheese are analyzed with

metal detector.

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We manufacture a huge range of products, with the best taste, and the more

different presentations.

Our factory make 500 tn cheeses every year.

We manufacture our cheeses only with pure fresh sheep milk and pure fresh goat

milk

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Goat cheese manufacture only with fresh goat milk pasteurized.

Ripening over 21 days.

Keep refrigerated

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MANCHEGO CHEESE is manufactured only with fresh Manchego Sheep Milk.

Our Manchego Cheese El Corregidor have a maturity over 90 days and we can offer

you also our Manchego cheese with 14 months.

Our taste is unmistakable, our Manchego Cheese is made only Manchego Sheep milk

with its sweet taste.

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Sheep cheese manufacture only with fresh sheep milk pasteurized.

Ripening over 90 days.

Keep refrigerated.

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Reserva Sheep Cheese with Rosemary with raw sheep milk, minimum ripening 12 months.

Reserva Sheep cheese with Brandy with raw sheep milk, minimum ripening 12 months.

Sheep cheese with olives, with fresh sheep milk pasteurized.

Goat cheese with red wine from La Mancha.

Fresh Goat cheese.

Goat cheese with paprika.

Fresh Goat cheese with Rosemary.

Goat cheese in Black Pepper.

Manchego cheese D.O. in olive oil.

Sheep cheese in olive oil.

Sheep cheese with Black Beer.

Queserías de Picón, S.L.

Pol. Ind. El Raso - Parcela 2 - 13196 PICON (Ciudad Real)

Tel.: + 34 926 82 01 12/19 - Fax: +34 926 82 11 04

E.mail: [email protected] - www.quesoselpiconero.com

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