Albarracin Rosemary Cheese

Cheeses made exclusively from fresh pasteurized sheep's milk from our own dairy sheep herd, pressed firm cheese, obtained by predominantly enzymatic coagulation and maturation with lactic acid bacterial flora. The small format of 700 grams requires a minimum ripening time of 4 months, this cheese after being elaborated and after a short period of airing and rind is covered with selected rosemary leaves, as it matures it acquires the flavour and aroma of the aromatic plant. It presents a paste that when cut is a pale golden colour with medium-sized eyes and a slightly evolved milk smell. The large format cheese is cured for at least 6 months. In both types of cheese the saltiness is of medium-low intensity.rind: in this type of cheese seasoned on the surface it is common for the rind to become more mouldy. Due to its special maturing process, the cheese acquires a pleasant aroma of rosemary and savory