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
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months
Smoked raw sausage 70% of thin deer meat - the deer our woods - is handled not only wild lovers as a great pleasure. The exact choice of the ingredients, technical skill and the love of the employees in the production prove this speciality which is also taken as a snack over and over again with pleasure.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.