This cheese is made with 100% pure sheep milk, the own livestock of dairy sheep at Sierra de Albarracin.
The cheese is made a firm pressed paste, obtained by predominantly enzymatic coagulation and aged with bacterial flora the lactic acid.
When the aging is extended over 9 months for the 700 g cheeses, and over 12 months for the 2.7 kg cheeses, we obtain the pure sheep cheese 'Don Manuel', in honour of the founder of Sierra de Albarracin, Don Manuel Asensio.
A cheese with an intense aroma, consistent paste and straw to ochre colour, as well as a developed and intense flavour, which leave a very pleasant aftertaste in the mouth. The rind has a somewhat darker colour.
Ingredients: Pure Sheep Milk, Lactic Ferments, Salt
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).