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Corcuera

Quesos Corcuera was founded in 1947 by Eusebio Corcuera Gómez and Julia Sánchez de Pedro in La Puebla de Montalbán, near the city of Toledo. This family-owned Spanish cheese producer specializes in the production of Manchego cheese, goat cheese, and cheeses made from mixed milk.

es
  Spain

The business, which has undergone continuous development, was taken over by their children, Ramón, Carlos, and Carmen Corcuera, who joined the family business and then adapted it while preserving the values of the family company and adjusting to modern consumer demands.

The Quesos Corcuera's most important product is the Protected Designation of Origin Manchego sheep cheese, which offers a wide range and is protected by the regulatory council of the "QUESO MANCHEGO" designation of origin.

Under the seal of quality and guarantee of the Protected Designation of Origin (D.O.P.), Corcuera's products are considered a benchmark in the Manchego cheese sector.

In the production of their cheeses, they use the latest technology while preserving the traditional elements that have made the cheese a characteristic product of La Mancha culture.

They continuously develop their product range, always respecting traditions, so today, in addition to Manchego cheeses, they also produce other cheeses that have brought their makers several international awards.

The company's flagship product is, of course, Manchego, which occupies a prominent place in Spanish cuisine, especially in the La Mancha region. It is highly valued not only for its delicious taste and texture but also for its cultural significance and deep roots in Spanish culinary traditions.

Manchego cheese is made exclusively from Manchega sheep's milk – native to the region – which gives it unique sensory characteristics and has a Protected Designation of Origin (D.O.P.). Thanks to its pressing process, it has a hard, firm texture.

Manchego cheese comes in different varieties, each with its own unique flavor, texture, and aging characteristics. It can be enjoyed on its own, with La Mancha red wine, or in various traditional dishes.

The different varieties of Manchego cheese are determined by their aging process.

The mild Manchegois aged for only 2-3 months, giving it a creamy, smooth texture and a delicate, slightly sweet flavor.

Aged for 3-6 months, the semi-cured Manchegooffers a balance between mild and mature cheeses, with a pale yellow color and a mild yet flavorful character.

The cured Manchego, aged for at least 6 months, has a harder texture and an intense, distinctive flavor with a subtle spicy bitterness.

The most robust version is the aged Manchego, which matures for over 12 months, resulting in a deep, complex flavor and a hard, compact texture with tiny calcium crystals that give it a pleasant crunch.

Manchego cheese is officially regulated and protected through its Protected Designation of Origin (D.O.P). This certification guarantees that the cheese is produced according to strict quality standards and meets the specific requirements for its production and characteristics. The Manchego Cheese Regulatory Council is responsible for ensuring compliance with these standards, guaranteeing the authenticity and quality of the product. It is also responsible for certifying and documenting Manchego cheese, and for issuing a numbered label for cheeses that meet the requirements established by the D.O.P.

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