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Quesería 1605 takes its name from the year the first part of Don Quixote was published. Its cheeses are equally rooted in La Mancha, where raw milk from the estate’s own Manchega sheep is transformed by hand and matured with patience.
From buttery four-month Manchego to intense, persistent ten-month cheeses and a distinctive truffled sheep’s milk cheese, each collection reveals a different expression of the estate, the milk and the cheesemaker’s craft.
The year 1605 marked the publication of the first part of Don Quixote. It is a fitting name for a cheesemaker devoted to preserving another great symbol of La Mancha: artisan Manchego made with raw sheep’s milk and an uncompromising respect for its origin.
The milk comes from Manchega sheep raised on the 350-hectare Sierra La Solana estate near Herencia in Ciudad Real. It reaches the dairy within 48 hours and is worked without thermisation or pasteurisation.
The curd is placed into the moulds by hand, wheel by wheel. After pressing and resting overnight in brine, the cheeses begin a carefully controlled maturation in which regular turning helps create their characteristic natural rind, aromas and depth.
At Quesería 1605, maturation is more than a number of months. The affineur follows every batch and decides when each cheese has reached its finest balance of texture, aroma and flavour. Even the finished wheels are wrapped by hand before leaving the dairy.
The classic 1605 collection celebrates natural rind and an elegant, generous flavour. Herencia 1605 offers an intense, persistent expression created for versatility, while Sierra La Solana explores more singular recipes, including raw sheep’s milk cheese with natural black truffle.
Together, the collections move from smooth and buttery four-month Manchego to powerful cheeses matured for seven and ten months. They reveal what happens when exceptional milk, skilled hands and the landscape of La Mancha are given the time to speak for themselves.