The Cheese Caves
In 2004, during a visit to Burgundy, France, we discovered a traditional artisanal method of aging cheese in caves filled with aromatic plants like rosemary and lavender. These plants naturally purify the air, prevent mold, and impart a unique floral bouquet to the cheese.
Inspired by this technique, Alimentias adapted the concept to age our flagship Manchego cheese with Protected Designation of Origin (PDO) in a one-of-a-kind environment.
Located northwest of Jerez de la Frontera, Andalusia, on a hill with breathtaking 360-degree views, we chose the perfect site to build Finca María Paz. Construction began in 2018, featuring traditional Andalusian architecture combined with modern innovation. Underground, we created specialized cheese caves and a greenhouse designed specifically to age the finest Spanish Manchego cheeses.
Our cave-aged Manchego cheese matures in four dedicated caves, developing an intense aroma and distinctive floral flavor.
To connect our cheeses with the local terroir, we created a unique cave at Finca María Paz where our 5Q’s raw sheep’s milk cheese matures inside Sherry casks.
Designed to replicate the cool, humid environment of a traditional Jerez bodega, the cave allows the wood—rich with wine aromas—to slowly infuse the cheese with deep, complex notes.
The result is a truly unique Spanish cheese with an unmistakable Sherry-aged character.