In 1983,thanks to his knowledge of the area, its natural richness and the cheese making tradition of Castilla y León, with not much help from the authorities but a lot of good professional advice he started his production of the cheese nominated “Tiétar Cheese” using the 80 litres of milk as raw material supplied daily by the two goatherds in La Adrada area.
of one particular man Rafael Báez Bravo-Murillo, resident of Madrid but in love with the Tiétar valley
who just before his retirement decided to set up a business in the food and agriculture industry
in this beautiful geographic setting.
In 1983,thanks to his knowledge of the area, its natural richness and the cheese making tradition
of Castilla y León, with not much help from the authorities but a lot of good professional advice
he started his production of the cheese nominated “Tiétar Cheese” using the 80 litres of milk
as raw material supplied daily by the two goatherds in La Adrada area.
Two years later, with the help of the masterful advice of Enric Canut and Ramón Badía they started
the production of the three other cheeses which complete the range available today in the cheese dairy:
the fresh cheese “the Tiétar Goat cheese”, the fine herb cheese paste and the exquisite,
highly esteemed and award winning both here and abroad “Monte Enebro®”.
In 1988 Paloma, one of Rafael’s daughters joined the group in charge of management and production
and the family business “Queserías del Tiétar S.L.” was set up. Currently María Jesús and Paloma
share the management of the company now with a growing importance in both national
and international markets.
Facilities
Queserías del Tiétar is a family business which is dedicated with passion and precision to the production of an exquisite goat’s cheese.
Top quality raw material: Goat’s milk from the valley of Tiétar, rennet and salt. These ingredients, a totally natural process, meeting all the quality controls make the perfect cheese possible: aroma, flavour, appearance and texture. Pure pleasure.
The milk undergoes a thorough daily analysis before being transformed in to cheese thus ensuring its impeccable bacteriological quality, one of the keys to the high standard of the final product offered by Queserías del Tiétar to its customers.
The cheese dairy -as it is commonly known in the area- is set in the mountains to the south of the Gredos mountain range in Adrada in the Avila province, and has become a must for those visiting this beautiful region renowned for its abundant vegetation and its special microclimate.
The Quality
and Process
As Paloma clearly states “quality is much more than the certificates and the necessary sanitary controls, the quality of the raw material and the production process we insist on are the only guarantee for a good cheese”.
Our industry is controlled through inspections of the FDA (Food and Drug Association) (USA).
From Queserías del Tiétar we take care the control of processes, the manufacture, the awareness of the personnel and the management of the business. “All our effort is aimed to maximise customer satisfaction” Paloma adds.
This is our Quality Policy
The People
Queserías del Tiétar started its production 27 years ago with only 2 people.
There are currently 14 professionals in the team who along with Paloma and Rafael have mastered the various skills necessary to work in the cheese industry following the artisan tradition.