This young cheese is made exclusively fresh pasteurized sheep’s milk, the own livestock of dairy sheep at Sierra de Albarracin, considered one of the best cheesemakers in Spain.
The cheese is made a firm pressed paste, obtained by predominantly enzymatic coagulation and aged with bacterial flora the lactic acid. After an aging period of maximum 2 months for the small cheese and 4 months for the larger one, we obtain a product called ‘Blue Label’.
The cheese has a pale golden colour, with medium-sized eyes and a smell of slightly evolved milk. It has a relatively low salt content. The ‘Blue Label’ indicates that the cheese undergoes a finishing period of over 4 months, giving it a mild flavour, although the texture remains with the proper consistency 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 chambers.