Semi-Cured Sheep Cheese 'Red Label' - Sierra de Albarracin
Semi-Cured Sheep Cheese 'Red Label' by Sierra de Albarracin
This semi-cured cheese is made exclusively from fresh pasteurized sheep’s milk, from Sierra de Albarracin’s own livestock of dairy sheep, considered one of the best cheesemakers in Spain.
The cheese is made from a firm pressed paste, obtained by predominantly enzymatic coagulation, which is aged with the bacterial flora from 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 from straw to gray, produced by the surface flora that develops in the curing cellars.
* Due to the artisanal nature of these cheeses, the weights displayed are approximate.
2012: World Cheese Awards - Bronze
2016: World Cheese Awards - Bronze
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