TRADITION AND INNOVATION
GESTION AGRO GANADERA S.L., a company present in the milk sector since 1994, set into motion at the end of 2002 a new business area dedicated to the manufacturing of the highest quality SHEEP CHEESE in a traditional way. For that reason, we restored completely an old and prestigious factory in the area of Fuentesauco (Zamora-Spain), a province where the most famous region
al cheese had been always made, with the commercial brand of QUESERIA LA ANTIGUA DE FUENTESAUCO. Dedicated in an exclusive way to the sheep´s raw milk making, we produce all our cheese on the hand-crafted tradition, with the care of the old days, in an up–to-date factory, equipped with advanced technology, always protecting our ancestors’ traditional methods. In November 2007, the Quality Control System BRC GLOBAL STANDARDFOOD Issue 4:January 2005 was implanted, a certificate which has the highest degree when talking about international recognition. At the end of January 2008, the Quality System INTERNATIONAL FOOD STANDARD (IFS) Issue 4, january 2004 was also implanted. Both of them were carried out by LLOYD´S REGISTER QUALITY ASSURANCE LIMITED. With these Quality Certifications, we are ready to fulfil the highest requirements in Food Control and Security, in a national and international level, and we can say we are one of the leading firms in the national milk sector. Some of the basic characteristics of our cheese are:
1. Milk selection
A cared and selected livestock, with the result of milk from local and regional flock in shepherding system. FRESH, PURE, NATURAL, INTACT, ALIVE and owner of an exceptional NATURAL MICROFLORA, typical and exclusive of our field´s healthy environment
2. Manufacture with sheep´s raw milk
This milk, which does not contain antiseptics or preservatives, and which is not subjected to any thermal process which might change or destroy its original composition, always keeps alive, allowing this way all its original and natural composition (proteins, fat, minerals…) be present and take part in the complex processes of coagulation, fermentation and ripening which are necessary to achieve the final product, a huge richness of aromas, purity of flavours and delicate texture.
3. Rind covered in olive oil
We do not use anti mold products or plastic paint. When necessary, we give the rind an olive oil cover after a light brush.
4. Ripening
Finally, we continually turn over every piece of cheese, and they have a watched and long-termed ripening in optimum environment conditions, in order to get the highest quality levels in our cheese.
