This semi-cured cheese is made exclusively fresh pasteurized sheep’s milk, Sierra de Albarracin’s own livestock of dairy sheep, considered one of the best cheesemakers in Spain.
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 4 months for the small cheese and 6 months for the larger one, we obtain a semi-cured cheese called ‘Red Label’.
The cheese has a pale golden colour, with medium-sized eyes and a smell of slightly fermented milk. It has a relatively low salt content. The ‘Red Label’ indicates that the cheese undergoes a finishing period of 4 - 6 months, during which the intensity of the flavour increases, although the texture remains adequate for this type of curing.
It has a smooth natural rind that varies in colour straw to gray, produced by the surface flora that develops in the curing cellars.