La Quesería de María: Artisan Cheese from the Heart of Spain
Nestled in the picturesque Valle del Tiétar in Ávila, Spain, La Quesería de María is a testament to tradition, quality, and sustainability. Founded by María José Casillas, this family-run dairy is dedicated to producing high-quality, artisanal cheeses that honor the rich heritage of the region.
María José Casillas had a dream: to create cheese that reflected the unique character of her homeland. Using fresh, locally sourced milk from the Valle del Tiétar, she began crafting cheeses that quickly gained recognition for their exceptional taste and quality. Today, La Quesería de María is known for its commitment to traditional methods and sustainable practices.
Quality and Tradition
At La Quesería de María, quality starts with the raw materials. The dairy collects and processes fresh milk daily, ensuring that it never deteriorates from storage. They work closely with local farmers who prioritize animal welfare and sustainable farming practices. This close relationship with local producers ensures that every cheese has a unique character and flavor.
Sustainable Practices
La Quesería de María is committed to sustainability. Their facilities are powered by 100% solar energy, and they use slow pasteurization to enhance the creaminess and flavor of their cheeses. All products are made without preservatives, and the dairy emphasizes direct sales to consumers, eliminating intermediaries and ensuring fair prices for their products.
Award-Winning Cheeses
The dedication to quality and tradition has not gone unnoticed. La Quesería de María’s cheeses have received numerous national and international awards, recognizing their excellence in the world of artisanal cheese.
A Family Affair
Behind every cheese is a team of passionate individuals who share María’s vision. The entire family is involved in the business, ensuring that each product is made with care and love. “Behind it all is family power,” says María, highlighting the collective effort that goes into every aspect of the dairy.
Their latest acquisition is the Cheese kettle SKH 20 1500 l, which will make the production of artisan cheeses even easier. With repeatable quality and easy operation, our device will be used in the cheese factory for many years to come.
Photos: website, FB and YT
Customer: La queseria de Maria
Location: Spain
Devices: Cheese vats and cisterns SKH/SCH 2O 500–5000 l
Final Product: fresh, soft and aged cheese
Volume: 1500 l
Year: 2024
Contact us and we will be glad to answer all your questions
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