About Quesos Rico

Quesos Rico is devoted to the processing and sale of their cheeses since 1.989.
Craft made with raw milk from their own sheeps for already 25 years, they process the cheese, classified as “manchego” as it was done in ancient times by the shepherdesses or housewives in their homes… taste of tradition.

Rico matured sheep cheese

The processing method to elaborate Sheep Cheese is the same one regardless the different maturing grades: once the milk is taken from the sheeps, ir’s kept in tanks at cold temperatures.

It is afterwards taken to the coagulation tank, where it is heated  and rennet is added. When the milk is curd and already soured, it is already ready and the moulds are manually filled in. They are then taken to the press so that the whey is squeezed out of the cheese.

This is a Special Sheep Chesse:  18 months’ mature with a weight of aprox. 1 kg.

In our ecommerce (in spanish): http://deliciasburgos.es/queso-curado-de-oveja

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[“Manchego cheese“: has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.]