Albarracín Gold Label Semi Cheese

Cheese made with raw sheep's milk, from own dairy sheep breeding. In this case the milk does not undergo any kind 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 autochthonous flora of the milk. Pressed firm paste cheeses obtained by predominantly enzymatic coagulation and maturation with lactic acid bacterial flora. Matured for a minimum of 4 months.




Weight 700gr (vacuum packed).




Produced by Quesos Albarracín (Albarracín, Teruel).