Albarracín Black Label Cured Cheese

Cheese made with raw sheep's milk, from own dairy sheep breeding. In this case the milk does not undergo any type of thermal treatment, during its production it is only subjected to the temperature necessary for coagulation. This type of production method provides a wide range of flavours and fragrant nuances typical of the indigenous flora of the milk. Pressed firm paste cheeses, obtained by predominantly enzymatic coagulation and maturation with lactic acid bacterial flora. When the maturing process is prolonged for more than 6 months, it is identified as black label. The paste becomes more consistent, its colour is accentuated and the aroma of the cheese is intensified.
Black label cheeses are distinguished by the following characteristics: use of raw milk for its production, paste with a markedly more intense tonality than cheeses of lesser maturity, firm consistency and a certain graininess in the mouth as a result of the drying and maturing suffered. Very evolved cheeses where the typical flavours of the less mature cheeses, such as a slight acidity, are transformed into intense flavours of long matured cheese, and even aromas reminiscent of nuts may appear.




Weight 700gr (vacuum packed).





Produced by Quesos Albarracín (Albarracín, Teruel).