Sierra de Albarracin, considered one of the best cheesemakers in Spain, houses a very special and singular place on their premises where nature and tradition come together, ‘La Cava de Mía’.
This ‘Cava’ (cave, in English) is made of limestone, and is where these exclusive cheeses a left to age for a period of at least 3 months on Sabina wood shelves, in contact with natural mould (Penicillium Candidum and others), and where they are turned over every day and moved around periodically to ensure the even curing of each batch.
The cheese is made a pressed paste obtained raw sheep milk and has a greyish crust as a result of the mould which grows on it. It is ivory in colour with a slightly creamy texture, and has a unique, intense aroma and taste.
Net Weight: 700 - 800 g
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell
soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days
Gorgonzola piquant D.o.p. - 1/8 da 1,5 kg
Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months