Finca El Castañuelo
Quesos de Leyva
esos de Leyva is a family business dedicated to the manufacture of Artisan Cheese produced in the facilities of the Finca El Castañuelo of Guadix (Granada). We are a family with extensive farming traditions. Two generations ago our family was already making cheese for their own consumption with typical recipe of the area, prompting Don Ignacio Miranda de Leyva to start as a professional activity preparation.
First updated its knowledge through courses Laboratories Arroyo de Santander, pioneers in teacher training and advice to Queserías Queseros Artisanal. That was how he adapted the knowledge transmitted by his family to the current methods and techniques in which raw food security.
Finca El Castañuelo
nce you acquired the necessary knowledge, Mr. Ignacio Miranda Leyva conditioned an existing livestock buildings in the El Castañuelo dividing it in half 2. placed the automatic milking room and the other the workroom. Being in adjacent rooms both facilities, the milk goes directly from the udder of the sheep to the conservation Cuba. In most Queserías, especially industrial, milk is collected from several farms and transported to distant points, and this influences the final quality, forcing chemically treated milk to prevent acidification.
Milking begins each day at 7 am with the entrance of each batch of 64 sheep in shifts of 16 animals. one milking early in the morning and another is made late in the day seeking the greatest time difference between the two.
The day is going to make cheese the day starts at 5 am. The milk we have in Cuba refrigerating at 4 ° C is constantly to avoid damage and is in good condition at the time of making cheese.
If we are to develop first traspasaremos pasteurized process cheese raw milk pasteurizer. But if we make cheese from raw milk, the milk will pass directly to jell Cuba where the temperature will rise slowly to 32 ° C at which time add the rennet.
Cheeses made with pasteurized milk can be consumed at the same time leaving the molds, and can also be subjected to healing processes in camera. Cheeses made from raw milk must remain a minimum of 60 days to remove certain microorganisms chamber that pasteurization eliminates the act. Raw milk cheeses are more intense than pasteurized milk cheeses with flavors and aromas.
When it is found that the curd is firm and no lumps in the cut, we will cut it with horizontal and vertical liras slowly until a grain size between pea and rice. That is when we separate the solid part of the liquid. With solid make cheese and ricotta with the liquid will.
The separated whey, curd molds and passes these to the press. In the press we will use cotton rags to better filter the serum. We start with low pressures that we will gradually increasing time intervals until the draining is correct.
Once this process pass the cheese brine where it will remain between 16 hours smaller cheeses and 24 larger.
After the salting passes cheese ripening chamber in which the manufacturing process is completed.
Once you have completed the ripening period, vacuum packed and pass the holding chamber where they remain at 4 ° C. In the absence of oxygen and with such a low temperature evolution cheese is paralyzed, ensuring tastes, smells and textures similar in all our products.
It is a priority for us to have a herd with high genetic quality as this means having a good raw material for making cheese. Our cabin has the highest health status, which gives an idea of good health and strength of our sheep.
The sheep is a very delicate animal. Extreme temperatures and poor conditions negatively affect their milk production. That is why they are housed in large blocks and a comfortable bed of straw. When sheep give birth, milk called colostrum the first day is given to the lamb. Colostrum is a thick milk with a high protein and energy content key on the first day of life of the animal. On the second day already produce regular milk and sheep passes to automatic milking while the lamb is fed into a calf feeder containing milk powder properly prepared and heated.
Is the dairy cattle sector exploited little or practically nothing in our region mainly due to lack of knowledge about the different dairy breeds, and the null genetic selection of indigenous breeds with dairy purposes.
Levya cheese is the only manufacturer of artisan sheep cheese with milk from their own herd in the province of Granada.
We emphasize that our business model is sustainable and fully respectful of the environment not producing any spillage. There are a total use of all raw materials involved in the development of products and byproducts.
Specific feed we provide to our herd come from producers and cooperatives in the geographical environment and are fully controlled and balanced to produce milk of the highest quality, unique raw material of our cheese.
The whey from cheese production is used as raw material to produce cottage cheese.
Surplus making cottage cheese still has two new goals: it is reintroduced into the food chain as food for sheep, or mixed with dung-producing sheep and are highly prized by farmers in the region of Guadix and the province of Almeria, which periodically come to buy them.