This cheese is made with fresh pasteurised sheep milk, Sierra de Albarracin’s own livestock of dairy sheep.
The firm compressed texture of this cheese is the result of a primarily fermentative coagulation and a maturation process with bacterial flora the lactic acid, thus giving this cheese its pleasant aroma and intense flavour. The small format (700 g) requires a minimum curing period of 4 months, whereas the larger format (2.7 kg) undergoes a longer curing period of over 6 months.
After a short period of ventilation and curing, the cheese is covered with specially selected rosemary leaves, allowing the cheese to adopt the aroma of rosemary and savory. An attractive ivory colour and medium sized holes characterise this cheese, as well as the intense flavour provided by the use of raw sheep milk. This cheese has a medium to low level of saltiness.
Ingredients: Pasteurized Sheep Milk, Rennet, Lactic Ferments, Salt, Rosemary