1How do the cheeses of the ranges La Antigua and Vellón de Fuetesauco differ?
1º.- "Vellón de Fuentesaúco" (Designation of Origen Zamorano cheese): cheeses made with milk of herds ascribed to that of Zamorano cheese, of the Churra and Castilian races, which are the only two races allowed by the regulator Council of the Zamorano cheese. Download Catalog 2º.- "La Antigua de Fuentesaúco": cheeses made with milk from the Churra and Castellana races but of herds that are not ascribed in the Zamorano cheese. They are a selection of our finest cheeses. Download Catalog
2Do you sell outside of Spain? Is your cheese factory certified to sell abroad?
We sell outside of Spain and the number of countries we export to continues to grow and increasingly. Our cheese factory is certified by BRC and IFS mainly, although we are also allowed to sell in Russia, Chile etc. And we rely on the FDA for EEUU. We adapt ourselves without a doubt to the needs and requirements of each market.
3Are there any sanitary border processes or special taxes?
It depends on the country to which you want to export our cheese, there is one other requirement. We must analyse the procedures that need to be fulfilled. Consult with the administration.
4What is the minimum purchase volume? What is the delivery deadline of the cheese?
Depending on the country from which the purchase is made and on the type of customer (distributor, large surfaces etc.), there is a minimum purchase volume. depending on the country and procedures, we will indicate the delivery deadline. Consult the commercial department.
5Can we count on your support in commercial events?
We believe that the dissemination and promotion of the product should be carried out not only by the cheese factory itself but also by the people who represent it in the markets, that is, our great family. Therefore we support the commercial and communication events that meet the image quality requirements that correspond to our cheeses and our brand.
6Facing a request received in poor condition, what should I do?
Initially you should contact the quality Department of Quesería La Antigua de Fuentesaúco to report the problems that the product has, and the quality department will evaluate the problem and present a solution.
7Which are the standard delivery times?
The standard delivery times are two to three days including shipping.
8How can I get in touch with you? Can one visit the factory?
You can contact us through our web or social networks or using our form.
1What is a natural bark? Do all your cheeses have natural bark? What is the difference between natural bark and a treated bark?
A natural bark is the one that has not undergone any plastic or antifungal treatment; Its main characteristic is that it allows the proliferation of superficial mildew and total sweating favouring a correct evolution of flavours and aromas in cheese. La Antigua cheese was always betting on a differentiated product design, and our natural shells add unique organoleptic characteristics.
2Do they belong to any denomination of origin? What differentiates between a denomination of origin and the cheeses that are not?
The Quesería La Antigua belongs to the designation of Origin Zamorano with the Vellón de Fuentesaúco; All our denomination of origin cheese, are prepared with sheep's milk of native breeds of the province of Zamora, with Churra and Castilian which present a nutritional quality superior to the remaining autochthonous races with regard to values of fat and protein.
3What is the difference between our cheeses and the Manchegos?
Cheeses from the Quesería La Antigua are prepared with a raw material of different characteristics; A milk originated in native breeds of our land, different from the race manarrives, thus allowing us to obtain a different product, produced in Castilla.
4Is your quality process certified? What certifications do you have?
Quesería La Antigua is certified with 2 quality standards, of the highest degree of international prestige, they are the BRC (British Retail Consortium), IFS (International Food Standard) and FSMA (FDA Food Safety Modernization Act). With them we ensure compliance with the highest requirements in food control and security at national and international level.
5What do you mean by lot?
The lot is the numbering we give to each of the daily preparation vats for the purpose of following our strict traceability controls, from raw material to finished product.
Compromiso y Medio Ambiente
1Is La Antigua participating in any social event?
We participate in all the social events we can. Our customers are also committed to other causes and it’s our duty is to support them in their events as well.
2Are you a company committed to the environment?
We are a young company that looks to the future and we know that in order to accomplish this we must take care of the present, so we are committed to the environment through the integral management of our waste: .- Protection and conservation of the environment. .- Application of "3Rs" rule : Reduce. Recycle. Reuse Recycled. .- Commitment to continuous improvement and prevention of contamination .- Rational use of resources, reducing the production of waste and ensuring that its disposal respects the environment.
1What is the ideal temperature for conserving cheese? Is it refrigerated transport required If I don't have a refrigerator, can I be a distributor of your products?
The cheese must be kept at a temperature of between 4-8 º C; It is for this reason that we deliver all our orders in refrigerated transport, and we advise you to keep the cold chain until your delivery to the final customer.
2Does the label show preferential consumption? What is the difference regarding the expiration date?
The expiry date warns of the day from which the food is not suitable for consumption from a sanitary point of view, while the preferential consumption refers to the time in which the product maintains its properties intact, without its ingestion becoming health risk. Our cheeses indicate preferent consumption by month/year.
3Is the cheese packaged in vacuum? Is there any difference between a cheese packed in vacuum and one that isn't?
The usual presentation of all our cheeses is completely traditional, without any kind of plastic packaging with the sole purpose of allowing total transpiration of the product. For this reason, and because our shells are completely natural, mould can proliferate slightly during the storage time at the client; For mould disposal simply brush or pass a damp cloth on the shell. We solely pack in vacuum, per customer's request, mainly for export.
1What is the origin of sheep's milk? Which pastures consume the herds from which your cheeses are obtained?
Quesería La Antigua de Fuentesaúco is situated in the Spanish region of Castilla Y Leon, which is the region of Europe with the highest sheep milk production. The milk originates from carefully selected local and regional herds in a grazing regime obtaining, as a result, a differentiated raw material and of maximum quality to produce our cheeses. Castilla y León is an agricultural region very rich in cereals, vineyards, and legumes that provide, to the herds existing in the region, a rich and varied food.
2Are all your cheeses made from raw sheep's milk? What is the difference between raw milk cheeses and pasteurized milk? What is thered milk?
We specialize in producing cheeses from raw milk, but we have in our catalogue a variety of cheeses prepared with pasteurized sheep milk in which the only ingredients are milk, rennet and salt. Raw milk cheeses are prepared with feedstock as it is received from the farms without undergoing any heat treatment, present a natural microflora that adds to the final product a great richness of aromas, purity of flavour and delicate texture. The heat treatment at 72 º C for 15 seconds called "pasteurization" destroys the natural microflora of milk creating, as a result, softer cheeses on the palate. In addition, inactivates enzymes thus preventing cheeses from having this flavour which makes them so unique. Thermally treated milk is a type of heat-processed milk at a temperature lower than that of pasteurization.
3Is your production process traditional? Which rennet do you use?
Quesería La Antigua prepares its cheeses following the traditions received from its previous four generations of pastors. The rennet used are natural: animal rennet, from dairy lambs, and vegetable rennet from the flower of the thistle. The continuous turns to each of the pieces, a supervised and prolonged maturation in optimum environmental conditions help our cheeses achieve higher levels of quality.