Ina e ninau mai kekahi i ka hipa a Ricardo García i hanai ai a malama, me ke kanalua ole, e pane mai lakou he poe hauoli loa lakou ma ka honua nei. ʻAʻole ia he mea kupanaha, ʻo ka hale hana cheese āna i hoʻokumu ai ma El Robledo (Ciudad Real) he mea aloha i nā holoholona, a ʻo ia wale nō ka mea ma Sepania i loaʻa ka palapala 'Animal Welfare' no ka hōʻailona o nā cheeses a lākou e hana ai.
ʻO 'Adiano' ka inoa o ia brand, he huaʻōlelo Castilian kahiko, e like me ka Dictionary of the Royal Spanish Academy of Language (RAE), ʻo ia ka 'maikaʻi, waiwai nui'. ʻO kahi wehewehe i kūpono i ka pahuhopu i loaʻa i kēia hale hana cheese mai ka wā i hana ʻia ai ma kahi o 8 mau makahiki aku nei: "E hana i ka paʻakai Manchego nui loa me ka PDO (Protected Designation of Origin) ma Sepania."
ʻO kēia ka moeʻuhane a Ricardo García i ka wā i hoʻomaka ai kēia papahana e hana i kāna mau ʻanuʻu mua, "e hana i kahi tiiki Manchego maoli, e like me ka mea a koʻu makuahine a me koʻu kupuna wahine i hana ai, ʻoiai ʻaʻole hiki iaʻu ke loaʻa kekahi mea like ma ka mākeke", ʻoiai ʻo ia. ke ae nei. Ma hope o nā makahiki he nui o ka ʻimi ʻana i kahi mahiʻai e kūpono ana i nā pono o ka wai, nā wahi hānai momona a me nā mea kanu, i ka makahiki 2016 ua loaʻa iaʻu ka mea aʻu e ʻimi nei ma waena o ka Montes de Toledo a me La Mancha.
I ka wā i hoʻomaʻamaʻa ʻia ai ka ʻāina, ua lilo ʻo ia i mau makahiki i ke koho ʻana i nā hiʻohiʻona maikaʻi loa o ka ʻano La Mancha i loaʻa nā ʻano o ka ikaika a me ka ikaika e hiki ai iā lākou ke hānai i nā hipa. I ka hoʻomaka ʻana ua hōʻiliʻili mākou ma kahi o 500 mau hiʻohiʻona me kēia mau hiʻohiʻona, akā ua hoʻomaka ka ʻohana pipi e ulu a ʻoi aku ma mua o 3.500 mau poʻo i loaʻa iā lākou i kēia lā. "ʻO ka manaʻo - ke kuhikuhi nei lākou-ʻo ka hoʻolimalimaʻana o nā holoholona i ka manawa e like me ka hiki ke hānai a hānai pono i nā mea kanu o ka mahiʻai, ma kahi o nā hale kūʻai mau."
I ka manawa like, kūkulu lākou i nā hale hana a me nā ʻōnaehana hana me ka ʻenehana hou loa, ua hoʻomohala ka hapa nui o lākou e hana i ka cheese ma ke ʻano kuʻuna, akā mālama i nā kūlana aseptic ʻaʻole i loaʻa ma kahi ʻē aʻe. "Ke kūkulu nei i kahi lumi hana ma waenakonu o ke kula," wehewehe ʻo ia, kahi e lawe ʻia ai ka waiū ma lalo o ka pipeline i ka wahi, kahi e mālama ai nā ʻae i kona mau kūlana hygienic-sanitary a me nā waiwai organoleptic o ka waiū.
"He mea koʻikoʻi kēia mau mea a pau no ka mea ʻo ia ka degere o ka maʻemaʻe o ka waiū, a me ka meaʻai a ka Animaux e ʻai ai, ʻaʻole pono mākou e hoʻohui i kekahi ʻano preservative i ka cheese (lysozymes, dirty butolicias, pimaricines, a me nā mea ʻē aʻe) ʻaʻole hoʻi i kona ʻili, loaʻa kahi huahana kūlohelohe maoli a me nā kūlana unbeatable o ka ʻono, ke ʻano, ka ʻala a me ka hope", wahi a lākou ma Adiano.
ʻO kēia ka mea i ʻike ʻia ai nā cheeses mua me ka 'Adiano' ma kahi o hoʻokahi makahiki i hala aku nei, i loko o kā lākou ʻono i hōʻike ai i ka manaʻo kumu o kēia hale hana cheese: "hoʻololi i nā nuances āpau o ka ʻāina i ka cheese". I kēia manawa, loaʻa iā mākou ʻekolu huahana e pili ana i kā lākou ho'ōla: semi-cured, cured a me nā mea kahiko.
Maikaʻi ka semi-cured, me kahi mea hoʻoheheʻe iki, ʻono a ʻono. ʻO kahi mea i hoʻololi hou ʻia ʻo ia ka curing, kahi e lilo ai i ʻoi aku ka crunchy a kahi e hoʻoikaika ai nā ʻono. A ʻo ka hope, no ka poʻe aloha i nā manaʻo koʻikoʻi a ikaika, he huakaʻi hele ka ʻelemakule. ʻOi aku ka paʻakikī o ke kino a ʻoi aku ka nui o nā moʻolelo holoholona, ʻili, e hoʻomaka ana e ʻike ʻia.
ʻO ka hopena o kēia mau hopena maikaʻi loa i loaʻa iā lākou i ko lākou makahiki mua o ke ola, a ua lanakila lākou i ʻekolu mau makana ma ka 'International Cheese Awards': mekala kālā no ka cheese maikaʻi loa ma Sepania ma waena o nā ʻano āpau, mekala keleawe no ka maikaʻi. ka paʻakai honua i loko o ka brine o kēlā me kēia ʻano a me ka mekala keleawe no ka paʻakai hoʻōla maikaʻi loa o ka honua o kēlā me kēia ʻano. No ka mea, ua hoʻomaka ka moeʻuhane o Ricardo García.
