Cheeses from Albarracin win 13 World Cheese Awards and make history

Cheeses Sierra de Albarracin becomes the great winner of the World Cheese Awards 2016 at the International Cheese Festival, which in its 29th edition was held in San Sebastian for the first time.

With 13 awards we can boast of being the most awarded dairy in Spain in 2016-17. It is an amazing success in the prestigious "Oscar" awards about cheeses, the most important international event in the cheese sector, involving more than 3,000 cheeses from 35 countries of the five continents.


A total of 9 cheeses from Albarracín have achieved at least one of these recognized international awards adding to our list of awards 1 Super Gold, 1 Gold, 4 Silver and 7 Bronze.

Silver Label cheese: special jury award

Our aged sheep cheese, in addition to a silver medal, has won the Super Gold award, that is, it becomes one of the 66 best cheeses in the world chosen by the jury, a huge recognition for having competed against almost 3,100 Cheeses from all over the world.

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Blue Label cheese: Gold medal

The Gold Cheese Award 2016 won by Sierra de Albarracin was taken away by our delicious mild cheese.

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Cheeses from La Cava de Mía: dream debut with 2 silver and 2 bronze medals

With barely a few months in the market, the gourmet cheese La Cava de Mía continues to accumulate awards. The newly elected Best Cheese of Autumn has seen how its two varieties win a total of 4 World Cheese Awards. A magnificent debut in these awards.

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Gold Label cheese: 1 silver medal

Our semi-cured cheese made from raw sheep's milk, known as "Gold Label", win a new medal to add to its track record: 1 silver medal

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Green Label cheese in rosemary: 1 silver medal

The aromatic sheep cheese in rosemary adds a new silver medal to its particular history in these awards.

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Red Label cheese: 2 bronze medals

Our mature sheep cheese or "Red Label" already knew what it's to get a bronze medal at the World Cheese Awards. This year this cheese made exclusively from fresh pasteurized sheep's milk has been awarded with a double bronze medal.

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Wine Cheese: 1 bronze medal

Again, our sheep cheese in red wine won a World Cheese Award. In this edition, a bronze medal was added to the gold one already obtained in a previous occasion.

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Black Label cheese: 1 bronze medal

For the second consecutive year, our cured cheese made from raw sheep's milk gets an award in this international contest. Our Black Label cheese won two bronzes in 2015, and this year has got a new bronze medal.

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• Buy spanish cured cheese from Albarracin online

Thank you so much from Sierra de Albarracin Team!

We could not miss the International Cheese Festival. Alberto Asensio, manager of Quesos Sierra de Albarracin, our cheese master Ximo Alpuente, Andres Hernández, Liewe Schwerzel and Sara Narro.

We want to thank you for the great support and congratulations received since the announcement of this great news. It means so much to us. With 10 years of history, Cheeses Sierra de Albarracín already has won 28 World Cheese Awards and, consequently, a national and international recognition that keeps increasing. Thank you for sharing our passion for artisan cheese!

We invite you to taste these award winning cheeses in our online shop!

Les fromages de Sierra d’Albarracin ont inauguré la Cave de Mía, la première cave d’affinage d’Espagne unique en son genre.

La fromagerie de Sierra d’Albarracin, qui célébrait également ses 10 ans, vient de construire une cave qui recrée les mêmes conditions qu’une cave naturelle, grâce à une technologie de pointe qui permet de contrôler la température, l’humidité et l’aération favorisant ainsi le développement d’une flore unique et exclusif dans les fromages.

La fromagerie est une marque reconnue pour produire les meilleurs fromages au monde. Elle est la plus primée de la région d’Aragon avec des prix nationaux et internationaux (15 médailles obtenues au concours World Cheese Awards).

Lors de son 10ème anniversaire, la fromagerie de Sierra d’Albarracin a commencé à développer une nouvelle gamme de produits très spéciaux. Tout a commencé il y a un an avec l’envie de créer un lieu unique pour le fromage où il pourrait mûrir de la même manière qu’autrefois c’est-à-dire au contact de la nature et de la matière qu’elle fournit. C’est à ce moment-là qu’est née «La Cave d’affinage de Mía» («La Cava de Mía»), un espace singulier construit avec les mêmes matériaux qu’une cave mais où la température, l’humidité et l’aération peuvent être contrôlées. Elle représente la première cave d’affinage d’Espagne, unique en son genre.

«La Cave d’affinage de Mía» rend hommage à la tradition et à la culture environnante tirant alors son symbole d’une peinture rupestre des «Pinares del Rodeno». Elle reprend également le prénom de Mía, fille d’Alberto Asensio, qui représente ainsi la troisième génération de la famille. L’entreprise familiale a également fêté le 50ème anniversaire de la marque Piensos Sol où elle est actionnaire majoritaire. 

Pour préparer le meilleur fromage, l’équipe a réalisé de multiples tests avec des formats et des textures variés à l’aide d’un contrôle du temps d’affinage précis. Elle a alors pu mesurer tout le potentiel de ce lieu.

La Cave d’affinage de Mía est une construction en pierre calcaire prise directement dans la région. Les fromages mûrissent sur des étagères en bois de sabine et développent une flore unique et complexe grâce à une moisissure, des levures et des bactéries qui leur donnent cette personnalité propre. Le facteur humain constitue aussi un rôle important puisque les fromages sont retournés chaque jour et changés de place périodiquement afin de garantir une haute homogénéité pour chaque produit.

Dans le but d’élaborer et d’affiner des fromages aux qualités organoleptiques fortes, il est important de disposer d’un lait de bonne qualité puisque c’est la base de la production. La fromagerie possède alors ses propres brebis qui sont élevées dans des conditions idéales avec une alimentation équilibrée et de qualité. 

Tout est réalisé de sorte que la chaîne de production soit contrôlée et corresponde aux exigences du produit final. De cette manière, les fromages affinés dans «La Cave de Mía» sont des produits exclusifs, qui possèdent une matrice en termes de texture et de saveur unique et inimitable.

Estelle Houssin, Stagiaire chez Inycom, International Business Area

Cheeses "La Cava de Mia", the first refining cellar in Spain

"La Cava de Mia" the first cheese ripening cellar, unique in its kind, was presented on July 6th to the press, collaborators and friends of Cheeses Sierra de Albarracín.

Coinciding with our tenth anniversary, we decided to build this limestone cellar obtained from its environment which reproduces the conditions of a natural cave but having the latest technology. This allows a maximum control of temperature, humidity and aeration, favoring the implementation of a unique and exclusive flora cheeses, consisting of mildew (Penicillium candidum), yeasts,... which gives them their own personalitys as they mature on wooden shelves (sabina).

The human factor plays a fundamental role, as the cheeses are turned daily and changed of place periodically, in order to ensure a higher homogeneity in each shipment.

"La Cava de Mia" has a production capacity of 6,000 kilos per year of these sheep milk cheeses produced exclusively from the cattle owned by the Dairy and processed according to strict guidelines about food and hygiene.

Here is where our two new gastronomic treasures under this brand will be refined:
- Soft cheese with four weeks of maturation (150g).
- Pressed cheese with three months of maturation (750g).

Two new cheeses in which we have been working for a long time performing tests with different formats and textures, with different ripening times and observing the possibilities offered by these exclusive facilities.

Maturing cheese with organoleptic high-tech needs to have a good quality milk and follow a methodology and appropriate protocol to ensure the safety and wholesomeness of the final product. Thus, cheeses refined in "La Cava Mia" are unique products which have unique and unrepeatable textures and flavors.

"La Cava de Mia" comes from a complex project that began a year ago, with the idea of creating a place for cheeses which could mature in the same way as they have done since time immemorial: in contact with nature. The goal is to produce cheese with increasing quality and greater recognition, without losing the artisan value as differential element of our cheeses. Under these assumptions we decided to build "La Cava de Mia", a unique space within the Quesería in Albarracín becoming the first cheese refining cave in Spain.

"La Cava Mia" is a tribute to the tradition and culture of the environment, as it's represented by a symbol extracted from a cave painting in Pinares del Rodeno, which provided food and shelter for man for centuries. At the same time, it takes the name of the daughter of Alberto Asensio, director of Quesos Sierra de Albarracin, as her birth gift.

The opening of "La Cava Mia"

Its inauguration took place on July 6 in the presence of the Quesos Sierra de Albarracín team, headed by Alberto Asensio, as well as reference journalists in the Aragonese gastronomy, project collaborators, friends and prescribers.

Our sincere thanks to the sponsors of this special event: Antonio Jimenez, Managing Director of the Santa María de Albarracín Foundation and Maria Jose Meda, Michelin star chef of "Hospedería El Batan".

After the emotional welcome, we visited the cheese factory where Alberto Asensio explained in detail all the production stages while the smell of cheese wheted the appetite of the attendees.

Then, in small groups, the attendees could enter into the cave and learn about the maturation process of these new cheeses. José Luis Martin, Master Refiner and Collaborator, explained the highlights of "La Cava de Mia". (check out the video above)

Finally, the most awaited moment came: the tasting of the first soft and pressed cheeses "La Cava de Mia". A cheese tasting guided by José Luis, brilliantly to not miss a single nuance.

The private lunch celebration took place in the restaurant "Tiempo de Ensueño", owned by Chef Maria Jose Meda and Sebastian Rosello in Albarracin, where we enjoyed a delicious menu with great presence of other concerning products and ingredients from Aragon. Amazing.

After a morning full of gastronomic pleasures, nothing better than ending the day with the great Albarracín Cathedral, when the Foundation celebrates its 20th anniversary.

Gracias querido Antonio por mostrar el valor de nuestro patrimonio en la Catedral de de #Albarracín #LaCavadeMía pic.twitter.com/1pUG5h06HV

— Albarracín Cheese (@CheesefromSpain) 6 de julio de 2016

In short, all our high expectations for this day were perfectly fulffilled.

Thanks to all who joined us and made possible this unforgettable day. Now, it's time to share "La Cava de Mia" with all of you.

"La Cava de Mia", the exclusive spanish cheese matured in a natural cellar

We are excited to announce that next July 6 our new cheese "La Cava de Mia" will be introduced, the great newness and pride from the Sierra de Albarracin Dairy. A Spanish gourmet sheep's cheese differentiated and exclusive because its maturation: in a natural stone cellar on savin wood shelves and under conditions that facilitate the cultivation and growth of a specific mildew (penicidium candidum).

Alberto Asensio, director of Quesos Sierra de Albarracin which celebrates its 10th anniversary, will welcome the guests at the Cheese Factory. Here we will pay attention to the interventions of Jose Luis Martin, an expert cheese refiner and project collaborator, and Antonio Jimenez, managing director of the Santa Maria de Albarracin Foundation.

At 12:30 we will visit the facilities and the official opening of La Cava de Mia, unique in Spain as cheese ripening cellar. Here's when we can enjoy the first taste of cheeses made in the Cava. A smooth and creamy texture with the aromas and flavors provided by its natural cave, and the very intensity of our raw sheep's milk.

The lunch will take place at the restaurant "Tiempo de Ensueño", owned by Maria Jose Meda and Sebastian Rosello, who also manage the "Hospedería El Batan" in Tramacastilla, awarded with a Michelin star.

Photo: Sara Gimeno

A special day like this must end the same way: with an exclusive private tour at 17:15 to the Cathedral of Albarracín, before its pending opening for September this year when the Foundation celebrates its 20th anniversary. 

We look forward to sharing with you this new Spanish gastronomic treasure in which such dedication and enthusiasm were placed. These cheeses "La Cava de Mia" assume a new life for Quesos Sierra de Albarracin and we invite you to join it.

Ham and Cheese from Albarracin Turnovers Recipe

Ham and cheese may seem like a classic lunch choice, but stuff them into some puff pastry and you have a fancy dinner recipe the whole family can enjoy. 

The intense flavor that gives the use of raw milk identifies this cheese Gold Label from Albarracin. Taking less than 10 minutes to throw together, they are easy, cheesy, and a big hit with the younger crowd.

Photo by James Merrell

Ingredients

- 1 pound package refrigerated pizza dough
- 8 ounces deli ham, thinly sliced
- 4 ounces spanish cheese Sierra de Albarracin Gold Label, thinly sliced
- 1/2 yellow onion, cut into thin rings
- 2 teaspoons whole-grain mustard
- 2 tablespoons extra-virgin olive oil
- 1 small head romaine, torn into pieces

Buy Sierra de Albarracin Cheese, Gold Label

Directions

- Heat oven to 400° F. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.

- Stack a slice of ham and cheese from Albarracin and some onion on the bottom of each triangle and roll the dough up around the filling. (Some will stick out the ends.)

- Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes.

- Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.

Source: realsimple.com

Easy tomato pie with Cured Cheese from Albarracin

Easy tomato pie with cured cheese is a great solution for all kinds of meals or quick dinners at home and you want to enjoy a good snack.

You can serve it with a little salad, complete with a dairy dessert, and you have a complete, easy, rich and healthy home menu.

Ingredients

- 2 pastry sheets

- 2 ripe tomatoes

- ½ wedge of Cheese from Albarracin Black Label

- Fresh basil

- Oregano

- Salt

- Pepper

- Virgin olive oil

Directions

Come with step by step easy pie recipe tomato and cured spanish cheese from Albarracin:

- Start by putting on baking paper on a baking tray, standing on top of the sheets of puff pastry. With a fork, prick the dough lightly.

- Top of the pastry sheet place the previously washed ripe tomatoes, cut into slices. Salpimenta tomatoes, and sprinkle with fresh basil and oregano. Distribute the cured diced cheese over the tomato.

- To finish the pie, top with puff pastry layer missing, closing well the edges, and bake (with the preheated oven) for 15 minutes at 200 degrees until it is browned, the result will be great.

Everyone will love this very light recipe. Do not forget to paint the puff pastry with the help of a basting brush with a beaten egg or olive oil, how will you stay more golden and crisp, but is an optional step.

Source: Recipeshome.net