Albarracin Rosemary Cheese

Cheeses made exclusively from fresh pasteurized sheep's milk, from own dairy sheep breeding.


Firm pressed cheese, obtained by predominantly enzymatic coagulation and maturation with lactic acid bacterial flora. They are characterized by a more intense flavor.


The small format of 700 grams requires a minimum ripening time of 4 months, this cheese after being elaborated and after a brief period of airing and rind is covered with selected rosemary leaf, as it matures it acquires the flavor and aroma of the aromatic plant. It presents a paste that when cut is pale golden in color with medium-sized eyes and a slightly evolved milk smell. The large format cheese undergoes a longer curing period of at least 6 months. In both types of cheese the salty taste is of medium-low intensity.


Rind: in this type of cheese seasoned on the surface, it is common for the rind to become more moldy. Due to its particular ripening process, the cheese acquires a pleasant aroma of rosemary and savory.