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.

Fried goat’s cheese with green tomato preserve

INGREDIENTS:
Albarracín cheese (creamy goat’s cheese)
breadcrumbs
For 3 kilos of preserve:
2.5 kilos of green tomatoes
1.5 kilos of sugar
1/2 litre of water
the juice of two lemons
a vanilla pod
1 decilitre of rum

METHOD:

Cut the cheese into circles. Coat in breadcrumbs and fry in sunflower oil. To make the tomato preserve (there will be more than you need), scold the tomatoes in hot water and peel. Cut in half and remove the pips and the juice. Boil the sugar and the water together for about 15 minutes until a thick syrup is formed. Add the tomatoes, lemon juice and vanilla. 

Cook on a medium heat, stirring frequently, for 45 minutes or until the tomatoes are translucent and the syrup has thickened. Add the rum and allow to cool. Serve the cheese with the tomato preserve on the same plate.

Source: El gizado sefaradí recipe book

Spanish tapas - easy recipes with Sierra de Albarracín Cheese

Sierra de Albarracín Cheese

1. Don Mnauel Cheese Tapa

Ingredients:

• Sierra de Albarracin cheese Don Manuel
• slice of bread
• scallion
• tomatoes
• olive oil
• fresh basil (minced)

Preparation:

Saute the scallion with a little oil. Mix together the chopped tomatoes, scallion, olive oil, salt and pepper.

Chop basil and add oil.

To serve, toast slices of bread. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of Cheese Don Manuel and put one piece on each slice of bread and spread with the basil oil.

2. Blue Label Cheese Tapa

Ingredients:

• Sierra de Albarracin Cheese Blue Label
• bread
• anchovy
• shallot
• tomato
• oregano

Preparation:

Mix together the anchovy, shallot, choped tomato, and put on each slide of bread, add oregano and cover with slide of cheese.

Bake tapas at 250° for 7 to 8 minutes or until cheese melts.

Enjoy!

...

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.

Ham and cheese roll recipe

Ham and cheese roll which is great for breakfast or snacks. The ingredients are simple and the procedure is very easy.

You will need:

4 slices Sierra de Albarracin cheese

4 slices ham

1 or 2 eggs beaten
panko breadcrumbs – these are flaky breadcrumbs used in japanese cuisine as crunchy coating for fried foods

Directions

Place 1 cheese slice on each ham slice and carefully roll the ham. Then, dip the rolled ham in beaten egg and coat it with panko bread crumbs. Fry until golden brown.. Then, dip the rolled bread in beaten egg and coat it with panko bread crumbs. Fry until golden brown.

You know you can find us in Albarracin, Teruel, Spain. But if we are too far, here´s a link to our website and the online store.

Recipe adapted from: www.recetaycocina.com

One more year we are happy for attending the III Aragon region cheese tasting-contest, prize included!

During the weekend of 15^th – 16^th June 2013, we had the great pleasure to participate in the III Aragon region cheese tasting-contest, which took place in Biescas, a lovely village in the northern region of Aragon.

We were once again awarded, but this time we had to toe the line and accept the second prize on the category of ewe cheese.  

This time the kind of our Sierra de Albarracín cheese was the black label (100% sheep raw milk, cured hard cheese)

We are proud of our hard work and we have lots of fun during the weekend, surrounded by colleagues from our region, with whome one always learns.

We promise to be there next year and work even harder to get the first prize.

Thank you everyone for trusting in us and you know that you can always find us in our web and also the online store.

ENJOY!

Artisanal sausage roll with cheese and vegetables

Source: Mr Michael Phams en Flickr

Ingredients:

• Shortbread pastry
• Artisanal sausage
• Grated cheese Sierra de Albarracín (choose one)
• 1 onion
• 1 courgette
• Cayenne pepper
• Salt and pepper 

Preparación:

1. Peel, chop and fry the onion and the courgette. Cook on a low heat until they get both soft.
2. Strain off the surplus liquid (broth) and keep it apart.
3. Fry the sausages on a high heat so you Brown them a little one the outside while keeping them not so cooked on the inside part.
4. Knead the shortbread pastry with an oval shape.
5. Spread over the shortbread pastry the cheese, vegetables and the cayenne pepper.
6. Add the sausages and season it with the salt and pepper.
7. Fold the shortbread pastry as so making a roll.
8. Put everything in the oven, preheated to maximum temperature during 15 minutes.

Once it´s cooked, you can use the broth previously kept to spread it on top of the roll together with some natural tomato salsa.

Now you just have to enjoy the meal.

Don´t forget that you´ll always have us on our website and also the online store, to provide you some of the most awarded cheeses in Spain.

1st International Congress of Truficulture in Teruel

Along this week we´ve had the honor of hosting the First International Congress of Truficulture.

Source: coiaanpv

Teruel has been the city chosen to gather the most important truffle experts in the world (France, Italy, Australia, Chile, New Zealand, South Africa, Argentina and Israel). There, they´ve had 4 days to discuss and learn old and new techniques of cultivation and crop of the considered black diamond of gastronomy.

The two main objectives have been:

1. Share knowledge among researchers, managers and producers about the new scientific discoveries in the field of truffles. They also wanted to promote a sustainable production of truffles in many different territories.
2. Transfer worries and initiatives of the scientists with the truffle professionals, specially the inhabitants of Teruel, where 20% of the global production happens.

If you want to know what they´ve been doing, here´s a link to the program.

Because it was such a great event taking place so close from us, we couldn´t resist and decided we had to be there. Here is a picture of our stand, FULL OF CHEESE; a cheese lover´s dream come true.

In Quesería Sierra de Albarracín, we didn´t go mad and decided we are going to change our business. We still love cheese too much, but we are proud to share with you this event that has taken place so close from us, in our home.

Apart from that, we´d like to remind you one of our gastronomy suggestions in this blog, the cheese cubes with truffles and olive oil. Everybody knows that the Mediterranean Diet is healthy and good for you, but we don´t think anybody knows how delicious it can really be until this easy dish is tried.

Our cheese advise depends on each person´s taste; We have our soft Blue Label cheese for delicated palates. If you rather stronger flavours we recommend Golden Label or Silver Label, both hard cheeses full of different nuances.

Please, remember you will always be welcome in our home, Albarracín and, if it´s too far from you here you have our web and online store.

See you soon and enjoy your meal! ;)

The Origin of Cheese

Not long ago this information was the “trending topic” of the world of cheese; there is finally a certain evidence of the origins of cheese and an accurate date of such moment instead of the, until now, lapses taken which could include centuries or even millenniums.

We don´t know if this was the real origin of cheese, but it´s at least the earliest solid evidence of its existence. It was around 7500 years ago in a region that nowadays is Poland.

“Though there is no definitive test for cheese, we found large amounts of fatty milk residue on the pottery shards compared to cooking or storage pots from the same sites” said Richard Evershed at the University of Bristol.

That seems to be enough to prove that some of the sieves found in Poland were used to separate fatty curds from the liquid whey, all of this in a crude cheese-making process.

“It’s a very compelling forensic argument that this was connected to cheese” Evershed said. He also said that the discovery of cheese-making was a  major development for Neolithic people and gave an extra survival advantage since they could get more essential calories, minerals and proteins thanks to this way of milk preservation which was also benefitial to have reserves when food was scantly, specially in winter time.

Cheese also helped to make Neolithic diet a little more diverse. “Food was incredibly dull and monotonous” said Paul Kindstedt, a professor of nutrition and food sciences at the University of Vermont who didn´t take part in the study.

These “Neolithic cheeses” were sure non-perishable and quite pungent. “They wouldn´t be the first choice for many people now, but anyway I´d still love trying them” confirmed Kindstedt.

What´s sure is that the evolution of cheese has been constant since it was first made. Right now there are so many kinds of cheese that trying each one would be almost impossible to imagine.

Here in Sierra de Albarracin cheese factory, we use only fresh sheep's milk obtained exclusively from the livestock owned by the dairy itself, following the strictest standards in terms of nutrition and hygiene. The entire process perfectly balances traditional craft methods with the very latest technological developments.

We are waiting for you in our factory but also in our web, where you´ll be always welcome!

Post extracted from the online National Post

Christmas Cheese Balls

This Christmas time we offer you a recipe to prepare a cold-snack dish with cheese that everyone will love.

The cheese ball is traditional for this time of the year and it´s also very easy to make.

Source: Chris Buecheler in Flickr

INGREDIENTS

• 2 packages (8 ounces each) cream cheese, softened.
• 2 cups (8 ounces) shredded sharp cheese, Golden Label (Gold Medall of World Cheese Awards 2010)
• 1 tablespoon finely chopped onion.
• 1 tablespoon diced Green peppers.
• 2 teaspoons Worcestershire sauce.
• 1 teaspoon lemon juice.
• Chopped toasted pecans (as much as you want).
• Chopped toasted almonds (ídem).
• Finely chopped dehydrated pineapple or apricot.
• Assorted crackers.

DIRECTIONS

In a large bowl, combine all the ingredients but the pecans, almonds and fruits. Shape into three balls. If you see them too little you can just shape them into two or add more quantity of all the ingredients.

Once everything is well mixed, roll each ball in the pecans, almonds or fruits. Make sure the cheese ball is well covered and let it chill.

Whenever you want to serve the balls, we suggest you to remove them from the refrigerator 15 minutes before.

Serve with crackers and enjoy!

On Christmas time we don´t forget about you and would like you to don´t forget about us. Let´s share the same table and have us with you. It´s easy through our online store or web.

MERRY CHEESEMAS!

OPENING OF THE SPANISH DELICACIES BAR “TOZINO” IN LONDON

The last October 26th was the opening of the bar Tozino at the Maltby Street Market. What was at first a simple stall ofering jamon (cured ham) from Teruel (Spain) freshly cut, our cheese from Albarracín, etc.. has now become a specialized Spanish bodega. 

There you won´t only just be able to taste their delicacies, such as jamon, cheese, truffle, cold meat, etc.. but also to buy them!!

Tozino has been growing along the years, thanks to Chuse and Zac, in the gastronomic panorama of London. They cut jamon for special events like, for example, the Tapas Fantásticas, or the World´s50 best restaurants or even for the Spanish athletes during the Olympic Games this last summer. They do it also for restaurants: Boqueria, in Brixton and Zorita´s Kitchen).

They now bring to the English public, special delicacies from Spain (cheese, cold meat, wine, saffron, truffles and tinned food).

Don´t miss the chance to visit the only one BODEGA at the Maltby Street Market (Bermondsey). It´s open every Saturday from 9am to 4pm.

Here are some more pictures of the great opening.

We remind you that, either in Tozino Bar or via online, you can buy our products and enjoy all the variety that we can offer: wine cheese, rosemary cheese and cheese in oil are some of our gourmet delicacies.

Enjoy!