According to artisan cheesemaker Alfonso Alvárez Valera, the best queso is made from unpasteurised milk, which prevents the cheese becoming rubbery. Producing some 40,000 wheels annually, Artequeso is run by the fourth generation of the Valera family, who produce their cheese following strict artisan tradition. They have also recently introduced several additional non-Manchego cheeses to their production line, including goat’s cheese with wine or paprika and a blend of sheep, goat and cow’s cheese. You can visit Artequeso and taste their cheese (with prior appointment only). The best time is between March and June, which is the peak of the cheesemaking season.