In the heart of the Montes de Toledo, in the small town of La Nava de Ricomalillo (Toledo), lies the Quesería de La Jara, a project born from the desire to live in connection with nature and to revive a deeply rooted artisanal cheesemaking tradition in the region.

La Jara is a rugged land, dotted with rockroses, holm oaks, and scrubland, with cold winters and warm, dry summers, resulting in aromatic vegetation that enriches the pastures. In this privileged environment, the Málaga breed goats—our own breed—graze daily, feeding naturally. This lifestyle translates directly into high-quality milk, rich in fat and protein, ideal for making cheeses with a silky texture and profound flavor.

Just 7 km from the farm, the dairy works with freshly milked milk, without artificial treatments, allowing the production of raw milk cheeses that retain all their authenticity. The process is 100% artisanal: no additives, rigorous health controls, and absolute respect for the raw materials.

The cheese factory allows mold to develop naturally on the surface of its pieces, providing a unique texture, a lively rind, and intense flavors that evolve over time.

Quesería de La Jara doesn't just make cheese; it cultivates identity, landscape, and memory in each piece.