Hoya de la Iglesia cheese factory
Adaptation of Hoya de la Iglesia cheese factory
A primary sector that adds value to the territory is essential for the survival of the rural world. The Hoya de la Iglesia cheese factory, located in the village of Los Pedrones, Requena, produces high-quality dairy products with goat milk that comes from its own farm.
.
It is a family business managed by the Roldán brothers –Luis, Manuel and Nacho–, who in recent years have been concerned about complementing the productive sphere with a touristic one, offering guided tours and tastings.
.
Current situation
The recognition of a heterogeneous preexistence, agro-industrial in nature and resulting from an ‘ad hoc’ growth over time, and the need to incorporate the new requirements both gave rise to the challenge of finding strategies that unite the whole.
In addition, its position in the uppermost area of the village grants a prominent presence in the profile of the village, while offering privileged views towards Los Pedrones and its surroundings.
.
Search for an identity
Given the lack of a defined façade and the absence of unity, volumetric consolidation is proposed through a geometric pattern in the envelope.
.
The incorporation of a recurring element within the rural built landscape –the square opening– on various sizes proportional to each other, and distributed according to a modular grid, generates a visible organization system both outside and inside.
.
This logic of mass construction with contained openings, recognizable in the vernacular facades, allows a response to the needs of the various spaces maintaining an aesthetic unity of the whole.
.
Enhancing the experience
The idea of exploring and discovering the caves is an integral part of the visitor's experience.
.
In the project, it is crucial to incorporate a unique piece that acts as a transition and threshold between the reception area and the caves, spaces with distinct scales and atmospheres.
.
A threshold element that dematerializes as we descend, a metallic volume that opens the door to another world.
.
The first flight of stairs hangs down from the slab, keeping the connection to the entrance level, and is enveloped by a permeable enclosure that controls the light entering through the reception. The second flight of stairs cantilevers from the side wall and, finally, a third flight forms a massive concrete landing, serving as a topographic elevation of the cave area.
.
Making the most of what is available
Making use of the existing materials and incorporating local technologies was essential during the execution of this project. As a result, a restricted material palette and simple construction techniques are employed.
.
A scrapped plaster finish is applied on the facades, a personal and artisanal touch that characterizes the exterior.
.
Metal is integrated into compositional elements of the intervention thanks to the work of the local blacksmith, while pine wood crafted by a carpenter from Requena is to shape the cheese shelves in the envelope and furniture.
.
Drawing inspiration from the concept of formwork, reminiscent of the temporary scaffolding for the vaults, we proposed to close two out of the three caves. It shall allow control of the temperature and humidity in these spaces for cheese ripening and refining.
.
Finally, the initial custom furniture proposal was reformulated using wooden pallets, a resource at hand which allows an immediate response and the initiation of the activities.
.
Value
The adaptation of Hoya de la Iglesia cheese factory is a project that arises from the materials and craftsmanship, recognizing and valuing them.
.
We understand this intervention as part of an ongoing process that aims to attract attention to this rural area, contributing to the social and economic sustainability of the village.
.
.
.
*Translation: Cristina Villalonga
