Añejo de Barros
Made from raw sheeps 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 BIGVARIABLE 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.
EAN: 8437009238059
NAME: AÑEJO DE BARROS MEDIUMVARIABLE 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.
EAN: 8437009238066
NAME: AÑEJO DE BARROS SMALLVARIABLE 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.
Suggestions
Can be served as a starter or as a dessert together with some sweetened food (grapes, melon, quince jam...)
