This cured cheese is made exclusively raw sheep's milk, which comes directly Sierra de Albarracin's own livestock of dairy sheep. The milk does not undergo any heat treatment during processing, other than that required for coagulation.
This type of processing method gives this cheese a wide range of aromas and flavours typical of the native flora of the sheep milk. The cheese is made a firm pressed paste, obtained by predominantly enzymatic coagulation, which is aged with the bacterial flora the lactic acid.
After an aging period of at least 6 months for the small cheese and 9 months for the larger one, we obtain a semi-cured cheese called 'Black Label'.
'Black Label' cheeses are distinguished by the use of raw milk for the processing, a markedly more intense colour of the cheeses compared to less cured cheeses, and a more intense flavour, thanks to the longer curing period which it is subjected to.
