From Pasture to Plate: Visiting The 1605 Dairy

This summer, three Brindisa Retail and Marketing team members headed out to Spain to spend three days working at the renowned 1605 dairy in La Mancha. Over three days, they became hands-on members of the dairy’s team, participating in every stage of the production process to gain a deeper understanding of the exquisite cheeses we proudly offer at Brindisa. Our Senior Digital Executive, Flora, tells us how they got on!

Meeting the Sheep

We realised we were venturing deep into rural Spain when the train's announcement mentioned crossing the tracks on foot at the next stop. After driving through the vast, flat landscapes of La Mancha, we arrived at the 1605 dairy, a manchego cheese producer near the village of Herencia. Warmly greeted by Darío, the dairy’s Manager, we were taken straight to the surrounding fields of the Sierra la Solana to see the dairy's own flock of sheep grazing. Aptly named after the year of the first edition of "Don Quixote," we were told that the 1605 Dairy honours the traditional methods of Manchego cheese production that would have been followed in that same era.

Darío explained “Back in the era of Don Quixote, they used milk from the surrounding area because there was no means of transporting it. The cheese was handmade without machinery, using grass molds. The rind was entirely natural, unlike some modern methods that use additives or olive oil. Our sheep enjoy the freedom of this rocky landscape, and they are happy.”

As we watched the sheep graze - happily indeed - on the seemingly dry hillsides, Darío highlighted the surprising diversity of their diet. "The milk's quality, rich in protein and fat, is exceptional. The sheep’s diet, from olive tree leaves to thyme, infuses the milk with unique qualities, essential for making our cheese."

The dairy strictly maintains a 100% Manchego breed, monitored by the DOP (Denomination of Origin). The sheep are kept for about ten years, with lambs raised to replace older sheep. Each one is tracked with a chip, recording its lineage and milk quality, ensuring continuous selection and close control over production.

After taking some time to sit and absorb the serene landscape, we enjoyed a tasting session with Darío, sampling various cheeses that the dairy produces, from a classic five-month semi-curado to the newer truffle-infused La Solana. Notably, most truffle cheeses are injected with truffle oil to give them their flavor, but at 1605 they use natural truffle, again staying as close as possible to traditional methods. Each cheese was packed with complex flavours, both buttery and punchy at the same time.

Next, we joined head shepherd Juan for the milking process. The milk, collected twice daily, is used the very next day for cheese production, travelling just meters through the wall to the processing room. Under Juan’s extremely patient guidance, we tried our hand at milking (to varying levels of success) and even got to meet some 20-day-old Manchego lambs! 

Becoming Cheesemakers

On our second day, we rolled up our sleeves and truly became hands-on members of the team, working alongside Marta, Jesús, Juan, and Master Cheesemaker María Jose. Each team member, with over a decade of experience, demonstrated immense passion and expertise in their roles.

We began by lining around 80 Manchego molds with cheesecloths, ready to be filled with curds from the previous day’s milking. It was fascinating to see the milk we helped collect one day prior transformed into cheese. The rennet was added to the vat, separating the curds and whey. We then hand-pressed the curds into molds, ensuring as much liquid as possible was removed.

Juan performed quality control, trimming each cheese, with the offcuts fed later to the dairy’s cats! Next, we prepared Brindisa orders, brushing, cutting, vacuum-packing the cheeses, and folding specially made cardboard Brindisa packs for shipping. 

Final Touches and Farewell

On our final day, Marta and Juan taught us how to smooth the rinds of cheeses made ten days ago, a process done by hand twice a week to ensure proper rind development. Each cheese passes through the team’s hands about 20 times during its production, reflecting their meticulous care.

As our visit ended, we bid farewell to the incredible team at 1605 Dairy, with whom we had built great relationships during our stay. We left with sore backs, full stomachs, and a deep appreciation for the artisanal processes behind Manchego cheesemaking!

Thank you to Darío, María José, Marta, Jesús, Juan and Juan for their warm hospitality. Want to learn more? Watch this video filmed at the dairy and experience the magic of 1605 for yourself.

Discover the 1605 Dairy’s Manchego cheeses here.