Today it is time to talk about the present, without forgetting the past and always looking to the future. And the present is Quesoturismo.
To talk about cheese is, in La Antigua‘s family, to talk aboutTo speak of feeling, of emotion, of sitting at a round table with skirts, in the warmth of the fire in winter and in the cool in summer, listening to the stories of our elders, who without knowing anything about marketing or cheesetourism, laid the foundations of what is the great cheese-making family today.
The towns are full again in summer, the people from the capital come back to breathe fresh air, to meet nature again, to greet the neighbors when they go shopping at the grocery store. We return to the people, we return to our origin, to our roots. The luggage? Just a good knife so that the cut never fails.
And with the massification of tourism in the cities and the enthusiasm to make a tourism of new experiences, Quesoturismo was born in La Antigua. Welcome to the best cheese experience.
Cheesotourism, a journey of experiences, culture and cheese
With all the intensity that Zamorano sheep’s milk brings and that explains to the language what the origin means. A transhumant legacy, passed down from shepherd to shepherd, which calls for a lot of bread, a sip of wine and a stop along the way to let yourself be cradled by the fields of the Douro Plateau, where the flagship sheep of the Douro region still reigns. zamorano cheesemade with raw milk and popular for its marked flavor and somewhat spicy aftertaste.
When the traveler, whether a couple, a family or a small group bets on this tourism adventure and visits our cheese factory, he/she discovers the manufacturing process: where the milk enters, how it is cut with rennet, the moment when it is put into the molds, the brine, the ripening chambers… all with the maximum safety measures.
You can learn first-hand about the process of making authentic Zamorano cheese, whose basic ingredient is milk from sheep of the native breeds, Churra and Castilian, which graze all year round, taking advantage of the natural resources of the area. Direct contact with the livestock is one of the most attractive activities, especially for children, because they see the animals up close, and can even hold them and take pictures; and if they are lucky, meet the shepherd.
Experience and senses, a good pairing
When you eat cheese, you don’t stop to think about how many details go unnoticed. When we taste it, all our senses come into play, involving the whole body.
As with many other foods and beverages, such as wine or oil, cheese tasting goes through different phases: visual, olfactory and gustatory, followed by a tactile phase and the texture in the mouth.
That sensation, the one that offers you a combination of different textures, flavors and smells, will be the one that will conquer you. But remember, your whole body is getting ready to receive that little heavenly morsel called CHEESE.
At Quesería La Antigua we strive to create experiences that excite and awaken the memories and sensations of those who live them, and that will last forever in their memory.
Schedules:
Monday to Friday: From 9:00 to 14:30 (last available visit at 13:00) and from 16:00 to 18:30 (last available visit at 17:00).
Saturdays: 9:00 a.m. to 1:00 p.m. (last visiting hours available at 11:30 a.m.).
CONTACT WITH US
Tlf: 980 50 06 09 / 611 49 44 44 55
