DEHESA REAL in oil

Production

Dehesa Real cheese is the result of a production process where milk from Merino sheep is transformed into this delicious delicacy in a completely natural manner.

Raw Material

Our Merino sheep, together with the animal rennet, create a product of unsurpassable quality and excellence.

The production chain is our own: pastures, cattle, vets, milk, laboratories. This way we have knowledge and control of all the production phases of the product.

Milk, animal rennet and salt are the only ingredients used in Dehesa Real cheese.

• Milking
  The breeding females are milked in unbeatable hygiene conditions.  The milk from 15 sheep is needed to produce one kilo of cheese. It is collected every day and taken to the production area, where it is analysed, rejecting any milk that does not comply with our company’s demanding quality requirements.
  
  
• Rennet
  This is the most important phase in the cheese making process. Animal rennet is added to the raw Merino sheep milk to make the milk curd in the shortest time possible, giving it a more compact texture and obtaining a drier curd.

Ripening for 60 days

In this phase, the curd is subjected to certain temperature and humidity conditions until it reaches an optimum degree of creaminess and flavour.

The creaminess depends on the level of ripening; the only cheeses that can be classified as creamy are those that are soft and spreadable, with an intense, slightly bitter flavour that is persistent on the palate.

The special ripening conditions, the daily care and control by our expert artisans, high-technology installations, and above all our quality requirements, make it possible for our cheese to be a complete and natural food that is exquisite to the palate.

Conservation in oil

Once the cheese has been made and cured, it is vacuum packed with extra virgin olive oil, with 0.4 degrees of acidity. When ready, it is left for approximately one month for the cheese to acquire the desired flavour.