anejo-de-barros.jpg

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.

Characteristics

Type: Ripened cheese of firm and pressed paste, elaborated with raw milk.
Milk: Merino ewe and inbreedings.
Format: 28 oz and 3,3 lb.
Production area: Villafranca de los Barros. Badajoz, Spain.
Curdling: Enzymatic from animal rennet.
Ripening length: The cheese is submitted to ripening 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.
Texture: hard paste, non extending of slightly soapy and brittle aspect.
Colour of the paste: From waxen yellow to straw.
Flavour: Intense and well-structured in mouth. Its slightly spicy taste increases with time.
Aroma: Intense and spicy.
Rind: Smooth and oily, with a waxen yellow to ochre colour.
Storage temperature: 4-8š C
Eating temperature: 20-24š C
Best consumed by: 24 months from the put up for sale.

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

Quesería on facebook

Related websites