From Farm to Cheese
A commitment to Manchego tradition. A tribute to Don Quixote.
Quesería 1605 takes its name from the year the first edition of Don Quixote was published. More than a date, it is a symbol: respect for authenticity, for craftsmanship, and for a tradition worth preserving with pride. 1605 is Terraselecta’s commitment to protecting and elevating Manchego cheese—one of the world’s great cheeses. Here, craftsmanship leads: our master cheesemakers produce each piece by hand, carefully preserving the gestures that define true quality. The curd is placed into molds one by one, by hand, and pressing is carried out progressively, with the patience required to build texture and character.
The result is a refined cheese, elegant on the palate, with a fruity profile and an intense, lingering flavor that leaves a lasting impression. All of this is achieved under the guarantees required by the European Union: tradition, yes—but with the sanitary rigor and control needed to do things as they were done before… with today’s standards of safety. To produce 1 kg of cured cheese, between 5.5 and 6 liters of the highest-quality milk are required. And we choose a rennet to match: suckling lamb rennet extract—because every decision matters when crafting a Manchego that speaks of origin, craftsmanship, and time.
From Cold Storage to the Dairy: Control, Time, and Hands
From the moment the milk enters the tank to its arrival in the dairy, no more than 48 hours pass. It is kept constantly at 4°C, preserving its quality intact. In the vat, we work at around 32°C, without thermization or pasteurization: we respect the milk so it retains its full aromatic richness.
After coagulation, the curd is cut and, once the grain reaches the exact size, the molds are filled manually, one by one. The cheeses are then pressed and, once this stage is complete, they rest overnight in brine.
From there, maturation defines everything. The Affineur evaluates the potential of each batch and determines the optimal moment for release, ensuring peak expression: precise aromas, persistent flavor, and the ideal texture for each aging stage. The final gesture is also artisanal: each piece is wrapped by hand, one by one, with a sober and exclusive presentation worthy of the craftsmanship behind it.
Craftsmanship, Hands, and a Unique Figure: The Affineur
A highly skilled production team working entirely by hand
At Quesería 1605, craftsmanship is not a claim—it is our method. A team of master cheesemakers produces each piece traditionally and, at the final stage, an exceptional figure takes over: the Affineur, responsible for selecting and guiding each batch to its finest expression. This near-personalized attention marks the difference between a good cheese and a memorable one. We use technology only when it adds precision. For this reason, we do not apply coatings to the rind. The work is daily and demanding: each cheese is turned regularly in the aging rooms to promote a consistent, unique microflora. This living, natural rind ultimately shapes defined aromas and flavors, with an elegance that is difficult to replicate.Quesería 1605 is the only cheese dairy in Castilla-La Mancha to have its own dedicated Affineur.
Sierra La Solana Estate
Located between the town of Herencia, in the northwest of the province of Ciudad Real, just 150 km from Madrid and 5 km from the border with the province of Toledo and Villarta, Sierra La Solana Estate is surrounded by a beautiful natural landscape.
Covering 350 hectares, it is surrounded by vineyards, almond groves, and dense Mediterranean scrubland where wildlife roams freely—wild boar, badgers, Spanish imperial eagles, eagle owls, vultures, rabbits, partridges, turtle doves, and wood pigeons, among others. The estate’s unique location, on a south-facing slope sheltered by the Sierra de la Solana, creates one of the most distinctive microclimates in Herencia. This gives our pastures characteristics that set them apart from others in the region. The extreme conditions of the Manchego climate—cold winters and hot summers—allow a rich Mediterranean vegetation to thrive, providing natural nourishment for our livestock.
Sierra La Solana Estate features a restored cortijo, now transformed into a rural tourism accommodation that preserves the charm of traditional architecture while offering the comforts of high-quality lodging. Its location, close to several towns of great tourist interest, allows for a wide range of leisure activities and the enjoyment of the region’s outstanding gastronomy.