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.
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.
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.
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.
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.
"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.
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 Albarracinwhich 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.
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.
From Quesos Sierra de Albarracin, we wish you a Merry Christmas and a happy New Year 2016 full of joy and health.
To make the most of these special days we'd like to share with you our best and winning cheeses.
Thank you for your continued confidence that you have placed in our gourmet products. We hope to keep surprising you with the best flavors from Spain in 2016.
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.
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.
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 theGulfood Trade Show Dubai.
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.
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.
Melt butter and olive oil in heavy pan. Add seasonings to melted butter.
Stir butter and seasonings well. Add potatoes and stir until they are well cooked. Cook until browned, about 15 minutes.
Whisk the egg.
Arrange potatoe wedges in baking pan. Brush with the whisked egg over potatoes, add onion and cheese from Albarracín shavings on top.
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.
For all the cheese lovers and for all the lovers in general, La Quesería de Albarracín (Cheese from Spain), offers you a "cheese heart" on Valentine's Day. Or there is a better way to say I LOVE YOU than with CHEESE?
This Cheese, “Corazón de Amante” (Lover´s Heart) is made from pasteurized milk, cheese is mild flavor and creamy texture rather own yellow color rind cheeses short maturation.
Mild and pleasant flavor a treat for the senses.
This Valentine´s Day be original and give your lover a cheese heart!
We are happy to announce you that we have upgraded our webpage and online shop. As we consider IT technologies capital for us, we needed to change the look of our old webpage and to improve its functionality. We start 2015 with this new look!
2006 -2009
2010-2014
The audiovisual content is paramount in the new webpage as it let us promote our products and our city, Albarracín, as a touristic destination.
NEW WEB
Our new webpage displays a responsive design, so our content is optimized for mobile devices and new technologies.
Visiting our webpage and shopping from your cell phone is easier than ever.
We believe that we must be more competitive everyday, that is why our corporate image and online presence must follow our brand values.
We would like to receive your feedback about the new web design.
At our Quesería de Albarracín, we elaborate Wine Cheese with 100% sheep milk pasteurized.
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This Valentine´s Day be original and give your lover a cheese heart!
