'The book of the Cheese of Teruel', to inculcate the cheese culture also to the little ones

We present The Book of Cheese of Teruel, a new book published by the Association of Producers of Milk and Cheese of Teruel in which we belong as Artisan Cheese of Teruel (Cheeses Sierra de Albarracín) and sponsored by the Council of Teruel with the objective to disclose this product to the general public and, in particular, the child. A work designed by the artist Juan Iranzo.

"Each associated cheese dairy has its products and its own elaborations", explains Vicente San Francisco, president of the association, "but we all have this product in common, with the Queso de Teruel brand, and we thought it would be interesting to promote it and make it known among the public".

More than 2,000 volumes of The Book of Cheese of Teruel have been published, many of which will be distributed by the Association of Producers of Milk and Cheese of Teruel by schools and institutes throughout the province, while others may be found in their own cheese shops like ours in Albarracín. In addition anyone who is interested in the book can download it for free in Spanish.

The book includes some files that include the history, the trajectory and the products marketed by Queso Artesano de Teruel under the brands "Cheeses Sierra de Albarracín" and "La Cava de Mía".

This is an informative book mainly, with a very recognizable aesthetic and in which the graphic element predominates over the textual one. It develops from the general to the particular, and in its pages it gathers in first place some brushstrokes on the culture of the cheese; its history, the hypothesis about its birth, which is usually dated in the Neolithic about 12,000 years ago, the Asian legend of Kenama or the reference to the first historical document about this product, the frieze of a Sumerian temple in Mesopotamia about 5,000 years ago , which graphically describes the process of cheese production.

It includes activities for children at the end of the book, with which parents can share with them what they have learned about cheese.

"What it was about was to inculcate the culture of eating cheese from knowledge. Cheese is eaten every day, but I think it's good to explain what you're eating, why and in what way, "explained author Juan Iranzo at Diario de Teruel, also responsible for the logos and labels of Teruel Cheese, based in an original sculpture he throws in wool and wood that represents a sheep or a goat depending on what type of cheese it looks like. "I also dedicate a few pages to talk about the Cheese of Teruel as a tool against depopulation," adds Juan Iranzo. "These producers are in small towns in Teruel, and they create jobs, direct and indirect, and therefore wealth."

(I love Cheese from Teruel)

We encourage you to visit the website quesodeteruel.com where you can download the book for free.

Watch how Aragon TV announced "the Oscar to the Best Cheese in the World"

This week "Aragon en Abierto" of Aragon TV connected live from the set with our Dairy in Albarracin to celebrate the new 12 World Cheese Awards we won in the latest edition of this famous world event also known as "the Oscar of cheeses" .

The live broadcast was entertaining: From the same chambers where the different Sierra de Albarracín cheeses are stored ready to send to the gourmet market to the interior of La Cava de Mía with Alberto Asensio, CEO of Cheeses Sierra de Albarracín, as the guide to this gastronomic visit . Precisely in this cellar two of our most preciated cheeses have won two gold medals respectively: the soft cheese and the pressed cheese "La Cava de Mía".

Thanks again to Aragon in Abierto for the coverage of this important achievement for our cheeses that recognize us as the most awarded cheese factory in Aragon and the 2nd in Spain.

12 new World Cheese Awards to Cheeses Sierra de Albarracin

Last Friday November 2 took place the edition of the World Cheese Awards 2018-19, considered the "Oscar" of cheeses. The contest, which meet cheese producers, consumers, vendors, distributors, experts and food critics from around the world for more than three decades, once again broke the record of participation. This year was held in Bergen (Norway), there were sent 3,500 types of cheese from all corners of the planet to be judged in a single day by a professional jury composed of 230 experts from 29 nations.

Sara Narro (Communication Responsible) and Ximo Alpuente (Master Cheese Maker of Queso Artesano de Teruel SL)

During this frantic day of tasting, the judges, working in teams of three or four people, decided that cheeses were worthy of a gold, silver or bronze medal based on the appearance of the bark, body, color, texture, consistency and on everything, taste of each one.

12 new World Cheese Awards: 3 golds, 6 silvers and 3 bronzes.

And that's how the Sierra de Albarracín cheeses managed to obtain 12 new medals, making the Teruel dairy one of the most awarded of the event, with 3 gold, 6 silver and 3 bronze medals.

On this occasion, the winners of the three gold medals were the Red Wine Sheep Cheese, which renews the gold medal it won in 2012, and the cheeses from La Cava de Mía in their two varieties, soft and pressed paste.

La Cava de Mía is a project that the cheese factory launched in 2016 as an attempt to improve and differentiate, which was to create a place for cheese in which it could mature and refine in the same way it has done since time immemorial , in contact with nature and the materials that are extracted from it. Under these premises, La Cava de Mía is a singular space whose architecture represents that of a cave, but in which the temperature, humidity and aeration can be controlled, thus favoring a unique and specific flora for the cheese, so that the cheeses that they are made there are unique and genuine.

With 48 prizes, one of the most recognized cheese factories in Spain

The Albarracín cheeses awarded with a Gold medal at the World Cheese Awards 2018-19 pose with the Cava de Mía behind

With these twelve medals, there are already 48 awards that the Cheese Factory of Albarracín has managed to treasure in this contest, repeating as the most awarded cheese of Aragon and one of the most awarded in Spain. A huge achievement that may seem like a dream for this small cheese factory that began its journey twelve years ago, which defends the values ​​of the traditional and the artisanal preparation and protects and pampers its product thus granting it the exclusivity it deserves.

Many thanks to all who have contributed their work and support to this new success.

• Try the cheeses awarded at the World Cheese Awards in our online store.

Welcome to La Casa de la Quesería!

We present our latest project: La Casa de la Quesería (The Dairy's House). Our new country house in the award-winning Sierra de Albarracín Cheese Factory, a unique accommodation next to the best artisan cheeses in the world.

Welcome to a unique place where you can enjoy silence and tranquility just 1.5 km from one of the most beautiful villages in the world: the medieval Albarracín.

This new and great accommodation, ideal for families or groups (10 beds and 1 auxiliary bed) has an equipped kitchen, a large living room, a splendid terrace with outdoor barbecue... In addition, it includes a large free parking area and a playground for the children.

Dogs are also allowed, if you want to enjoy the nature of the Sierra de Albarracín in the company of your pet. Everything for your comfort during your stay.

Under the house our Cheese Shop awaits you. Here you can taste the best cheeses in the world in its different categories: 36 World Cheese Awards. Among them, the refined ones in the innovative La Cava de Mía, where cheeses mature in the same conditions as in a natural cave.

The house is rented complete!

This group came from Alicante, being the first ones to enjoy La Casa de la Quesería, for three days of Holy Week, and their review could not be more positive.

We invite you to do like them: Live this pleasant experience!

More information and reservations in:

• Booking.com
• Airbnb.com
• BedandBreakfast.eu

Chef David de Jorge: "These cheeses from Albarracin are extraordinary!"

The great chef David de Jorge, better known as "Robin Food" in social media and thanks to the TV program that increased his popularity nationally, dedicates an article in his blog after tasting our Sierra de Albarracín cheeses. 

There were two cheeses, one Black Label and one Gold Label, which David could taste and to which he dedicated his verdict: "they go off the map": 

"You close your eyes and at the first bite you feel a firm texture with balanced and intense flavor, consistent, slightly spicy and restrained seasoning, with a tasty, harmonic and pronounced final aftertaste." 

You can read the full article (in spanish) here. From Albarracin, thank you very much for your review, David. You already know that you do not have to come to Albarracín to get more cheeses like these. We have more artisan cheeses available online and in different sizes.

Sierra de Albarracin Cheeses win again at the World Cheese Awards 2017-18!

One more year we have to celebrate the success of our cheeses at the World Cheese Awards. This time, Quesos Sierra de Albarracín received 8 medals consolidating this cheese factory as the most awarded in Aragon.

The 30th edition of the largest and most prestigious cheese contest in the world, the World Cheese Awards, took place with 3,001 varieties of cheese being judged in a single day during the London Festive Edition with a historical record of countries participating in the event.

The different participating cheeses arrived to London through 12 points of consolidation spread all over the world: Australia, Bosnia Herzegovina, Colombia and South Africa, among others. A total of 230 professionals from 29 different countries met to compose the jury in charge of tasting, sniffing and blindly qualifying the 3,001 varieties, and awarding the Bronze, Silver, Gold and Super Gold medals to the deserving cheeses.

This professional jury was able to recognize once again the art and know-how of the small artisan cheese industry in Teruel "Sierra de Albarracín", making them worthy of a gold medal, three silver and four bronze medals: the most awarded cheeses in our region.

To date, there were already 5 varieties of our cheeses that had obtained the highest recognition of the contest, a gold medal or super gold. These were the semi-cured raw milk "Gold Label", "Blue Label", "Wine Cheese", "Green Label" and cured pasteurized milk "Silver Label". After this last edition we must add the "La Cava de Mía" soft cheese, the latest of the novelties from this Spanish cheese factory that came onto the market just over a year ago. With all this, the Albarracín cheese factory has won 36 World Cheese Awards medals to this day.

In summary, the World Cheese Awards 2017-2018 have been distributed as follows:

• La Cava de Mía soft cheese: Gold Medal
• Cheese "Gold Label": Silver Medal and Bronze Medal
• Cheese "Red Label": Silver Medal and Bronze Medal
• Cheese "Silver Label": Silver Medal
• Cheese "Green Label": Bronze Medal
• Red Wine Cheese: Bronze Medal

Buy these award-winning cheeses in our online store!

This international event coincided with the Aragon Food Awards, organized by the Government of Aragon, where "Sierra de Albarracín" cheeses have been called to receive the Award in Agroalimentary Crafts. The jury of these awards justifies this recognition in "having maintained a high level of quality, increasing its range of products while their penetration in the market and prestige". Without a doubt, these are days of celebration for this Spanish Cheese factory!

Tasting the artisan and exclusive Spanish cheeses from La Cava de Mia

Due to the growing reputation of Aragonese cheeses in Spain and internationally, the tv program "Objetivo" (Aragón TV) returned to our Dairy to record a report highlighting the role of the Sierra de Albarracín in this international recognition with our latest and successful innovation "La Cava de Mia" while obtaining the title of The Most Awarded Dairy in Spain at the World Cheese Awards 2016-2017.

"A family project with own livestock that since last year has a public facility." Sara Narro, communication manager of Sierra de Albarracín Cheese, welcomes the TV program team inside La Cava de Mía.

"This is La Cava de Mía, inside the Cheese Shop Sierra de Albarracín. It's a cheese refining cellar. Refining a product is to give it the touch of perfection and here is what we do in this kind of cave using the ultimate technology to generate the conditions of  natural cave. So we can control the temperature and aeration humidity."

The final result, which can be appreciated with the senses, is confirmed by Alberto Asensio, Dairy's manager with one of the cheeses born from this Spanish gourmet innovation. "One of the aspects to be evaluated in any tasting is that external format. Immediately after, its cut begins to speak of this product. This cheese aurea clearly defines the crust matured in a highly humid environment above 90 percent practically all weeks, two and a half months or two weeks, three months maximum. This 750 grams format is how we get the optimum timing."

To conclude the visit, Objetivo underlines our commitment to a different product that is added to the wide range of Cheeses Sierra de Albarracin exported to countries like Japan or Qatar.

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

The novelties of Cheeses Sierra de Albarracín in the Hall of Gourmets 2017

The Sierra de Albarracín cheeses once again participate in a new edition of the Salón de Gourmets (Hall of Gourmets)  the largest annual concentration of high-end food and beverage products in Europe. The international fair, of a strictly professional nature, is the biggest showcase for delicatessen products and the space where trade between producers and consumers is encouraged. A rich program of activities related to gastronomy which took place from 24 to 27 April at the IFEMA in Madrid and has broke the record with 93,346 professionals!

In our stand everything was prepared to welcome the interested foodies and lovers of the gourmet artisan cheese. This year Sierra de Albarracín participated as the current most awarded Dairy in Spain at the World Cheese Awards, a recognition that undoubtedly won the attention of those who came here.

All of our award winning cheeses were present, in different sizes. Among them, the great novelty of this year: the cheeses of La Cava de Mia (soft paste and pressed pasta), which were premiered at this Fair and thus announced in the exhibition space for the gourmet novelties in 2017.

In the meantime, we could not be better accompanied, within the space of Aragón Alimentos, sharing the experience with other exemplary agri-food companies to which we thank their company from here.

Artículo de @JuanBarbacil publicado en @heraldoes sobre la participación de empresas @Aragón sector #Agroalimentario en @SalondeGourmets pic.twitter.com/El3rlbqfkZ

— Aragón Alimentos (@aragonalimentos) 26 de abril de 2017

Among the thousands of visitors who passed by our gourmet space, it was nice to see our friend Antonio Mariscal or the Aragonese chef Rubén Pertusa again.

🧀 Con @CheesefromSpain saboreando algunos de los mejores quesos del mundo y que también llevamos a #Altafulla ¡y más allá! #SalondeGourmets pic.twitter.com/nlvzBoGwAO

— Mariscal & Sarroca (@GourmetFoodES) 27 de abril de 2017

The spanish actress Lluvia Rojo and the TV show "Dani & Flo" (Cuatro) ran into our stand and it caused a very original proposal!

In short, we return to Albarracín from the Salon de Gourmets with many things to tell ... and many fewer cheeses!. 

Thanks for both! We remind you that you have available our online store so that you can also enjoy at home our gastronomic treasures.

Interview: Cheeses Sierra de Albarracin at Radio 5

The cheeses from Albarracín were protagonists in the radio program "Degustar España" of Radio 5 (RNE). Alberto Asensio, Sierra de Albarracín Manager, was interviewed live by the journalist Paloma Zuriaga who brought our gourmet cheeses to all her listeners and foodies. You can listen the interview here (in spanish): 

You can also read the transcript of the interview below: 

Alberto, all the Sierra de Albarracin's cheeses are from sheep's milk...

Yes, indeed, because it's the livestock itself that dominates the origin of milk. And since we have sheeps, our cheeses has to be and must be from sheep's milk.

And all controlled by you.

The principle of everything is in that raw material. Our own livestock, with almost 2,000 sheeps and a really intensive production, allows us to have a stable level of sheep's milk troughout the year to transform it into our precious cheeses, both raw milk and pasteurized milk.

Enough raw material in a small company that is already ten years old.

Yes, in 2016 we celebrated our 10th anniversary. We are delighted to remember how we started with the sheeps and cheeses. With a constant and conscientious work by the team, young people as you can imagine, because the company was born with the idea of ​​creating and forming people committed to a project. We are getting that first phase for the moment.

For now, you have achieved many awards because the Sierra de Albarracin cheeses are highly prized. Not only in Aragon, but in the World Cheese Awards from where you came back with a lot of medals.

As you say, the World Cheese Awards are the international competition par excellence and the reference for the whole sector and well, this year was celebrated after a long time in England, moved to San Sebastian where we had the fortune and privilege to attend personally in this edition of 2016. It was a pleasure. Imagine being surrounded by three thousand and so aspirants in all three types of sheep's milk and goat's milk. And since 2010, when we started to win the first gold medals, we came back from this edition with 13 new awards: a Super Gold, a Gold, four Plates, seven Bronzes ... In total there are already 28 medals in the last five years, which place us as the most distinguished Spanish cheesemaker in this contest. Which makes us feel frankly proud.

Of course. We have many cheeses to choose: Silver label, Blue label, Green label, Black label... I do not know where to start but maybe about the Silver Label, one of the most awarded, right?

Precisely the Silver Label, in this last edition of the World Cheese Awards, was the one that received that Super Gold medal, an award for the 55 best cheeses in the world: one for each table of jurors, composed of 7 or 8 members each, who choose the best cheese from each table. We had the chance to once again a Super Gold medal, because in 2012 we already obtained it with the Blue Label cheese. In 2016 we bet for a matured cheese, at least 9 months, with sheep's milk like mentioned, without forgetting the rest. In short, a cheese is a question of raw material and - second - time of maturation. 

How can we buy these cheeses?

The distribution is relatively limited. We are not a big company and, therefore, we have a reduced production and this prevents us to work in large areas or large commercial areas. We don't do it through distributors, but through direct sales to the traditional delicatessen or the specialized shop. The big cities of this country make the difference in this type of consumption, because there is a select market of products that is demanded by people of average and high economic capacity, who look for differentiated products, exclusive and of the highest quality. At a fair price too, logically, but the big cities are our market and that gourmet shops in most cases are our customer. 

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

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.

• More information
• Buy Silver Label cheese online

Blue Label cheese: Gold medal

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

• Read more
• Buy Blue Label cheese

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.

• Read more about La Cava de Mía

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

• Read more
• Buy Gold Label cheese online

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.

• Read more
• Buy spanish cheese in rosemary online

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.

• Read more
• Buy spanish mature cheese online

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.

• Read more
• Buy spanish Wine Cheese online

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.

• Read more
• 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.