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Awards

Bronze at World Cheese Awards, 2013
Bronze at WCA, Birmingham 2011

Añejo de Barros

Made from raw sheep’s milk following handmade methods.The cheese is ripened under controlled conditions of temperature and moisture during 3 months. Later, it is vacuum-packed in extra virgin olive oil and left to rest for a minimum of 2 months in the aging room where the maturation process will be carried out.

Technical Sheets

EAN: 8437009238042

NAME: AÑEJO DE BARROS BIG

VARIABLE WEIGHT: 1460 - 1600gr (in counter).

SALE NAME: Sheep cheese. Fat cheese, cured, with a maturation period of more than 180 days.

TYPE OF CHEESE: Hard and pressed cured sheep cheese, made from raw milk.

MILK: Merino sheep and their crosses.

COAGULATION: enzymatic.

INGREDIENTS: made with raw sheep's milk, extra virgin olive oil (EVOO), salt, rennet, lactic bacteria (ferments).

PRODUCTION AREA: Villafranca de los Barros. Badajoz. Spain.

RIPENING TIME: approximately 210 days. Old cheese.

  Download the complete product sheet

EAN: 8437009238059

NAME: AÑEJO DE BARROS MEDIUM

VARIABLE WEIGHT: 750gr (in counter).

SALE NAME: Sheep cheese. Fat cheese, cured, with a maturation period of more than 180 days.

TYPE OF CHEESE: Hard and pressed cured sheep cheese, made from raw milk.

MILK: Merino sheep and their crosses.

COAGULATION: enzymatic.

INGREDIENTS: made with raw sheep's milk, extra virgin olive oil (EVOO), salt, rennet, lactic bacteria (ferments).

PRODUCTION AREA: Villafranca de los Barros. Badajoz. Spain.

RIPENING TIME: approximately 210 days. Old cheese.

  Download the complete product sheet

EAN: 8437009238066

NAME: AÑEJO DE BARROS SMALL

VARIABLE WEIGHT: 435gr (counter).

SALE NAME: Sheep cheese. Fat cheese, cured, with a maturation period of more than 180 days.

TYPE OF CHEESE: Hard and pressed cured sheep cheese, made from raw milk.

MILK: Merino sheep and their crosses.

COAGULATION: enzymatic.

INGREDIENTS: made with raw sheep's milk, extra virgin olive oil (EVOO), salt, rennet, lactic bacteria (ferments).

PRODUCTION AREA: Villafranca de los Barros. Badajoz. Spain.

RIPENING TIME: approximately 210 days. Old cheese.

  Download the complete product sheet

Suggestions

Can be served as a starter or as a dessert together with some sweetened food (grapes, melon, quince jam...)

About us

We are in Villafranca de los Barros, Semillero de empresas, nº5 - 06220 Villafranca de los Barros, Badajoz (España)

Telf/Fax: (+34) 924 520 429
Teléfono: (+34) 924 523 604