Tribute to Wine Cheese from Albarracín.

Wine is one of the most importants products of Spain due to its cultural tradition and its important meaning on our mediterranean gastronomy and diet. There are those who say, wine started to be produced on the Iberian Peninsula during the Bronze Age.

Thousands years later, the consumption of wine went worldwide and are many, the companies innovating and experimenting with their own products that combined with red wine creating unique result.

At our Quesería de Albarracín, we elaborate Wine Cheese with 100% sheep milk pasteurized.

The final product has been awarded on many national and international events and competitions such as the feria de otoño Biescas, or the world cheese awards, getting the gold medal.

For the cheese, we have an own ranching there in the Sierra of Albarracín (Spain), surrounded by montains, where we breed cattles and take the pure pasteurized sheep milk that we marinate with wine resulting in a special touch with an different soft taste. 

The wedge is excellent for special occasions.

700 gr. Format is excellent for families.

3 kg. Format is for those cheese lovers.

Further information and purchases under our online shop

Hollywood stars are chosing our cheeses!

Ridley Scott recorded part of "The Kingdom of Heaven" in Aragón, "The Bourne ultimátum" from Paul Greengrass chose Madrid, and now the irish Terry George (Hotel Rwanda) has chosen our landscapes for his new movie named "The Promise" set during the last days of the Ottoman Empire.

The Promise follows a love triangle between Michael (Oscar Isaac), a brilliant medical student, the beautiful and sophisticated Ana (Charlotte Le Bon), and Chris (Christian Bale), a renowned American journalist based in Paris.

Our cheeses to roll on the red carpet.

Concretely Óscar Isaac came to our cheese shop at Albarracin last weekend to know about and buy our products where he was attended by Maribel, one of our workers.

Oscar is one of the main characters of this new big screen that is transforming our city into a true middle age hamlet.

Try the cheeses of the starts here.

Further film information here.

About us!

The cheeses from "Quesería de Albarracín" are being sold in Dubai with Mariscal & Sarroca.

 

Mariscal&Sarroca is an Spanish enterprise headquartered in the Region of Aragón and specialised in selling and exporting gourmet Spanish products,"the flavours of Spain".

It is conquering the Middle East with more than 1000 Spanish products already tasted over there.Among many others, such as the extra virgin olive oil with gold, or with saffron, there are some of the best cheeses from our "Quesería de Albarracín". Our cheeses have been top considered and awarded in many trade fairs and events like the Global Village or the Gulfood Trade Show Dubai. 

Detail in Spanish of the magazine ""Actualidad de las Empresas Aragonesas"" (May 2015)
about Mariscal & Sarroca and Cheeses From Albarracín. 

Our "Don Manuel" and "Blue label" are two of the most popular cheeses sold in these markets. The "Blue Label" cheese has been included at the 101 best cheeses in the world by Culture Magazine in 2013. 

From Quesería de Albarracín we want to especially congratulate Mariscal&Sarroca and thank them for trusting in the quality of our products. They are one of our distributors for the Middle East and in the U.K.

Looking forward to success!

Albarracin, World Heritage City.

Albarracín is a Spanish town, up in the province of Teruel, two hours drive from Valencia, part of the autonomous community of Aragón, and capital of the Sierra de Albarracín Comarca.

A picturesque place, surrounded by stony hills, at 3900 feets above sea level, whoever visits the inner-city, gets instantly transported to the Middle Ages. 

Apparently unspoilt by modernization, walking towards the village evokes somehow a sense of wonder.

In 1961, the city was declared "Monumento Nacional" by the Spanish government. For decades, tourists came and went back home with an aim of repeating their experiences in the future, reason why, many media have considered and promoted the city to be one of the most beautiful villages in Spain.

Its medieval architecture and narrow streets have been proposed as a World Heritage site by UNESCO. But we all know, is not only a matter of monuments, but a matter of how its 1075 inhabitans protect their cultural values as brave as their ancestors centuries ago.

Part of the culture and traditions, is the "Quesería de Albarracín". Following the production techniques of generations of shepherds and craftsmen, pair to pair with the most modern food technologies, create one of the most recognised cheeses in Spain. 

Baked potato recipe with cheese from Albarracín

Ingredients:

• 1 Kg potatoes (35 oz)

• 1 egg

• 1/2 cup Sheep Cheese from Albarracín Red Label

• 1 teaspoon minced onion 

• 1 teaspoon butter

• 1 litre of milk

• olive oil

• Salt & pepper to taste

Cooking…

1. Preheat oven to 180°C (360°F).
2. Cut the potatoes in 5cm slices.
3. Melt butter and olive oil in heavy pan. Add seasonings to melted butter. 
4. Stir butter and seasonings well. Add potatoes and stir until they are well cooked. Cook until browned, about 15 minutes.
5. Whisk the egg.
6. Arrange potatoe wedges in baking pan. Brush with the whisked egg over potatoes, add onion and cheese from Albarracín shavings on top.
7. Bake 45 minutes at 360ºF degrees. 

Our Cheese

Cheese from Albarracín (Red Label)

After half of the maturation period of minimum 6 months for pieces of 3 kg and 4 months for pieces of 700 g, the result is a product with a so called denomination “Red Label” which presents a golden pale cheese with medium sized cheese holes and a light smell of fermented milk.

If you want to buy the best Spanish Cheese, you are invited to visit our Online Shop. There you will find a wide selection of hard cheese and delicacies from our facilities in Albarracín.

A Silver Medal for Albarracin Cheese at the World Cheese Awards 2013

Albarracin cheese factory is celebrating, once again, an international award. This time, hard cheese from Albarracín has been awarded Silver medal in the World Cheese Awards 2013.

More than 3.000 cheeses from 34 countries participated in the last edition of World Cheese Awards, in different categories, with different types of milk, judged by 250 experts from all over the world.

The awarded cheese from Albarracin is made with a mould used in different cheese factories all over Teruel region, however, each one has its own recipe. In this case, our cheese is made with raw sheep milk.

It is an honour for us to be rewarded by this prestigious event year after year. We are also proud of being able to offer our clients the best quality in all our products.

Thanks for being there and sharing our happines.

We are looking forward to welcome you in Albarracin and in our website.

Easy and Delicious Lettuce Salad Recipe with Cheese from Albarracín Spain

We share this easy and quick, but tasty recipe by chef Luis Estopiñán, in El Milagro Restaurant (Teruel, Spain).

To prepare this delicious salad you will need:

Ingredients

• 3.5 ounces lettuce
• 16 pieces of salting anchovies
• 1.7 ounces hard cheese from Albarracin
• 1.4 ounces cream cheese from Albarracin
• 0.7 ounces toasted almonds
• 0.7 ounces fresh raspberry
• 1.4 ounces Olive oil
• 0.5 ounces balsamic vinegar reduction
• Salt and pepper

You can find all Cheeses from Albarracin we have used in the recipe and the rest of our products in our shop online: http://quesodealbarracin.es/productos.html

Cream cheese from Albarracin      Hard cheese from Albarracin

Directions

1. Paint a circle in the centre of the plate where the salad will be served with the balsamic vinegar reduction and place the cream cheese from Albarracin inside the circle.
2. Now, place a line of lettuce over the cream cheese from Albarracin.
3. Then, place the anchovies over the lettuce and add some slices of hard cheese form Albarracin.
4. Finally, add the toasted almonds and the raspberry that has been previously hydrated whit olive oil. Salt and pepper to taste.

Enjoy!!

Source: www.heraldo.es

Original Spanish Potato Tortilla with a twist (cheese & bacon)

This recipe is little different from the authentic Spanish Tortilla most of us already know. You can add practically any tasty ingredient to give it a nice twist: red or green paprika, carrots, tomato, spanish Jamon/Ham, etc. This time we added our 9 months cured rawmilk variety from Sierra de Albarracín® “Black Label” and some bacon to add some deeper flavours to the tortilla.

Ingredients:

-Eggs 4-6

-Salt

-Potatoes, 3-4 medium sized

-Raw milk (unpasteurized) Sheep´s Cheese, in this case we used our “Black Label”

-Bacon

-Olive Oil

Preparation:

After peeling, cut the potatoes into randomly sized slices (usually around 1-2 mm thick). Fry the potato slices in olive oil and take them out of the pan before they are done/coloured, leave them in a heat restistant bowl and put aside. With the oil still hot, add the bacon and fry untill they´re almost crispy. In the meantime you can stir up the eggs by hand inside a small bowl, add some salt, but remember the cheese already contains salt so don`t add too much. When the bacon is nicely coloured and almost crispy, take them out of the pan and add them into the bowl with the tortilla slices. Now you can add some cubes of cheese and mix everything together with the previously stirred eggs.

Use a non stick pan with a little bit of oil, when hot add the contents of the bowl and wait for the eggs to set up, to avoid any burning lower the heat of the stove. As soon as you notice the eggs are set, we get to the trickiest part of the process: turn the tortilla over while using a big plate/pan cover or -optionally- a special “tortilla turner”.

Enjoy! This recipe made exclusively for “Cheeses from the Sierra de Albarracín” by www.recetaycocina.com

Sirloin au Fromage

6 servings

Ingredients

• 6 pork sirloin medallions
• 7 oz. Cheese from Albarracín (either blue or golden Labels) 
• 6 rashers (of bacon)
• 1 medium size onion
• 12 or 18 wild asparagus
• 1 leek (just the White part)
• 1 clove of garlic
• 1.7 oz. Brandy
• 14 oz. milk
• 1.7 oz. olive oil or butter
• Salt and pepper

Directions

Wrap the sirloin medallions with the rashers up. We recommend holding the rashers with a toothpick to make sure they stay covering the medallions. Fry them on a pan with some oil or butter. Once they are fried keep them in the oven to keep the warmth.

Using the same oil/butter, fry also the onion, leek, garlic and a couple of asparagus. All of them diced. When they start to brown add the milk, Cheese from Albarracín and Brandy. Season it with the salt and pepper and keep cooking until getting a dense sauce.

Pour the sauce over the medallions, fry the rest of asparagus apart and place them on top of everything. If wanted, cook some mashed potatoes to serve as accompaniment.

BON APPÉTIT!

"Rioja Tapas Fantasticas 2012" celebrated next month in London

London’s award winning celebration of Rioja wine and Spanish food is back! And so are our award winning cheeses from Albarracín! Our U.K. based distributor "Tozino Ldt." will participate -same as last year- with their own tapas stand at the "Tapas Fantasticas 2012" festival.

"Slices of Heaven" accompanied by toasted tomato bread ("pan con tomate") prepared by Tozino Ltd. 

Tozino is a London based Spanish food importer specialized in Spanish hams and totally dedicated to the art of carving ham. They have a stall at Maltby Street Market selling some of Spain´s best artisan produce: Jamon de Teruel from Aragon or delicious acorn fed Jamon Iberico from Los Pedroches in Cordoba and of course our award winning cheese from Sierra de Albarracín accompanied by great Rioja wines.

Tozino´s stall at Maltby Street Market (April 2012)

The South Bank of the Thames will be taking on a flavour of Spain’s most famous wine region as Rioja Tapas Fantasticas returns for two days on Saturday 14^th and Sunday 15^thJuly 2012.  The free event will be held at the same fantastic venue as last year – Potters Fields Park – so grab your friends, come down and enjoy the food, drink and entertainment. 

Visit Teruel, Discover Albarracín And Join Us At La Quesería

Mudejar style in Teruel, the most typical and famous.

Teruel is a legendary city thanks to the famous story of the lovers of Teruel, it´s full of charming corners like the central Plaza del Torico, the aqueduct of the arches and the popular Paseo del Óvalo.

Aqueduct in Teruel

From the earliest times, several prehistoric and Iberian civilizations settled in the area of Teruel. Reaching the highest prosperity during the Middle Age, a wall was built around its perimeter to separate its Christian land from the Muslim kingdom of Valencia, right next to it.

Plaza del Torico

It was precisely this Islamic influence that left in Teruel and Aragon the most important Mudejar monuments of Spain. It´s a fusion of Gothic with Muslim architectural elements that make this style unique around the world.

Thanks to its history, Teruel is full of little charming streets to visit and wonderful museums, such as the Diocesan Museum of Teruel and the Provincial museum.

Near the city of Teruel are historic places and villages like Albarracín, declared a National Monument.

Albarracín was the former capital of a Moorish kingdom (Taifa), ever since it has preserved all its Islamic and mediaeval characteristics. This entire multicultural heritage brought a wide range of architectural and cultural styles and built the village as it is now; narrow, steep and unorganized streets are all around. The medieval defensive walls are much longer than the village itself. What we see today corresponds to three different periods of construction.

View of Albarracín and its wall

Albarracín also offers the opportunity to visit some museums; the Bishops Palace has a Diocesan Museum (Santa María Foundation) attached to it with a good collection of Flemish tapestries. Other museums that you should not miss are the museum of Albarracín, the Museum of theironworks and there is even a Toy Museum, all of them are places of great interest.

If after touring the whole day you still have strength enough to walk around a little more, we encourage you to go to any of the bars or restaurants in Albarracín and enjoy with a piece of the best cheese of the region; Cheese from Albarracín (Queso de la Sierra de Albarracín) accompanied with a revitalizing glass of wine. The fine texture and delicious flavour of our cheeses will help you out to recover some energy and it will be the best end of a journey that a person could ever have.
Surrounded by all this ancient heritage, La Quesería de Albarracín could not find a better environment to produce its cheeses, from taking care of its own ewe to the final process of tagging the cheeses; all respecting the artisan way of centuries of cheese culture.

Come visit us and enjoy all that Teruel, Albarracín and us can offer to you! Beautiful views and places and, of course, delicious food, specially jamón (Spanish ham) and our cheese.

The "marriage" between Cheese and Wine

Wines have been growing in popularity over the last few years, partially because people are starting to realize the pairing potential of wine with many food types, specially with cheeses, since they have all the aromas and flavours to be combined with different kinds of wine.

Wine and cheese behave a little like people. They are as varied as the regions they hail from and are both products of their environment. They also respond to each other in relationship, bringing out the best attributes in one another, and, like people, once in awhile you find that magical combination.

So, how to match cheese and wine? It´s not an exact science, and personal preference plays a big role.

If the cheese is going to be the focus of interest, it’s best to use less complex wines to allow the personality of the cheese shine. If you want to try with white wine: Sparkling wines, Pinot Gris (or Grigio), Riesling, and Gewürztraminer. For the red wines, fruit forward Cabernet Sauvignon, Pinot Noir, Zinfandel, and Syrah (or Shiraz) pair well with many cheeses. Good acidity and fruit create a more cheese-friendly wine.

You can follow a couple of tips to know how to match your wines with cheeses: The combinations Like Cheese/ Like Wine; a young cheese works well with a young wine, a full-flavored cheese with a full-bodied wine, and an aged cheese with an aged wine.

Opposites can attract as well. The saltiness of one cheese is balanced by the sweetness of a wine. Blue cheeses are typically paired with dessert wines very effectively for this reason. Another pair of opposites to look for is creamy, fatty cheeses, and acidic wines.

Regional pairings work naturally well together. A Spanish Rioja works well with many of the local goat’s and sheep’s milk cheeses as our Cheese from Albarracín.

Once the cheese and wine are selected, what now? According to Max McCalman, one of the most famous experts on cheese; it is important to first taste the cheeses and wines separately, to help us understand the individual character of each. The next step is to take a bite of cheese, and a sip of wine, creating a little sauce in your mouth. Let it swish around, pause to savor the flavour, then swallow. When it starts to work as a complimentary match that suddenly head south in your mouth, congratulations. That happens when you find a combination that works, the flavours blend beautifully and one partner amplifies the finest qualities of the other.

If you want to go further in experiences we have the perfect combination for you: Try our wine cheese in our online store, you will not regret.

Keep experimenting and enjoy the journey! 

Quiche with cheese and shrimps recipe

Quiche with cheese and shrimps recipe

PREPARATION

Dough:

Scramble the eggs until the mixture has a unique colour. Add the milk, the sugar, the salt, the oil (or butter) and last the backing powder and mix all together very well.

Add the flour and stir it all until the dough is uniform and has no lumps. Let it settle during 40 minutes.

Spread the dough and locate it on an oven tray previously oiled, if possible, the tray will have elevated borders so the dough will be able to hold the stuffing. Prick the dough and let it settle for a while again.

Stuffing:

Boil the shrimps and peel them. You can fry them a little with garlic if you wish. Let them chill.

Cut the cheese into cubes.

Mix very well in a container the cream, the milk, the eggs, the cumin, the salt and the black pepper.

Mix also the cheese cubes with the shrimps on the dough, once everything is there; pour the liquid over the stuffing and at the end spread out the grated cheese. Finally the quiche must be in the oven at a temperature of around 375 ºF during 40 minutes.

To enjoy this recipe to the utmost, we recommend you to try to do it with one of our first quality cheeses. You can get them through our online store.

Enjoy your meal!

INGREDIENTS

Dough:

o   1.1 lb flour

o   0.55 lb (8.8 oz.) milk

o   1.4 oz. Baking powder

o   A pinch of sugar

o   A pinch of salt

o   5 cl olive oil / 2.1 oz. butter

Stuffing:

o   2.2 lb peeled shrimps

o   1.1 lb Cheese from Albarracín (Blue Label for mild flavour or Red Label and/or Gold Label for a more intense flavour)

o   4 cl olive oil

o   0.55 lb (8.8 oz.) cream

o   4 eggs

o   A pinch of cumin

o   Black pepper

o   Salt (to order)

o   1.76 oz. grated Cheese from Albarracín (the same as used before)