Albarracín Don Manuel Añejo Cheese

Cheese made with pure sheep's milk, from own dairy sheep breeding. Pressed firm cheese, obtained by predominantly enzymatic coagulation and maturation with lactic acid bacterial flora. When the maturing process is prolonged for over 9 months for the 700 gr. pieces (approx.), we obtain the pure Don Manuel sheep's cheese, a cheese with an intense aroma, consistent paste and straw to ochre colour, as well as a developed and intense flavour and a pleasant aftertaste. The rind has a darker colour.




Weight 700gr (vacuum-packed).





Produced by Quesos Albarracín (Albarracín, Teruel).