Their home is in Albacete, in the heart of Castilla-La Mancha, a region that has been inseparable for centuries from Manchego cheese, Manchega sheep, and pastoral traditions. The company itself states that they started from the "cradle" of Manchego PDO and from there they carry on one of Spain's most important gastronomic heritages.
The history of Spanish Cheese began in Albacete in 1996, with the establishment of the ALBATRADE S.L. corporate consortium, followed by many years of learning and gaining experience in the world of cheese making, ripening, and processing.
Today's Spanish Cheese S.L. was founded in 2002, building on the knowledge and network established over the years.
The company's central idea is not to produce as much cheese as possible, but to showcase the diversity of Spanish cheeses. Manchego PDO naturally plays a prominent role, but their range also includes other protected designation of origin and traditional Spanish cheeses: cheeses made from sheep's, goat's, and cow's milk, classic aged cheeses, as well as special, modern flavored varieties. According to the company's own description, their work is defined by research and development in processing and aging, and the combination of tradition and technology.
This duality makes them special. On the one hand, they are deeply connected to the traditions of La Mancha: to the dry, windy plateau with an extreme climate, where the milk of Manchega sheep forms the basis of the legendary Manchego cheese. On the other hand, they do not treat cheese as a museum piece, but as a living gastronomic ingredient: a product that has its place in modern delis, wine tastings, cheese boards, and gift packages.
