products_index_bodegonThe Sierra de Albarracín Cheese is exclusively made with fresh milk from our own ewes under high standards of hygiene and foodstuffs, combining traditional hand-made methods with state-of-the-art-technology.

All our cheeses are made with milk from our livestock farms. We use both pasteurized milk as well as raw milk (which is our specialty), i.e., high quality artisan products handled with great care throughout the production process.

Maturity for Large Cheeses (2,7 kg. Approx) Maturity for Small Cheeses (700 gr. Approx.)
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  • Mild (4 months minimum)
  • Semi-cured (6 months minimum)
  • Mature (9 months minimum)
  • Añejo (14 months minimum)
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  • Mild (2 months minimum)
  • Semi-cured (4 months minimum)
  • Mature (6 months minimum)
  • Añejo (9-12 months minimum)

There is a wide variety of products made from the semi-matured quality label sheep cheese (made from pasteurised milk), such as cheese in rosemary leaves; 5 different types of cheese spread, jars with cheese cut into cubes marinated in olive oil of a low acidity with black truffle or with rosemary leaves.