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Albarracín cheese

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Albarracín. Picture by courtesy of The Spanish Institute for Foreign Trade (ICEX)


Albarracín cheese is produced exclusively with pasteurised or unpasteurised ewes’ milk from the sheep belonging to the Queso Artesano de Teruel S.L. dairy in the beautiful village of Albarracín (Teruel).

The cheese is moulded by hand using special cheesecloth, which gives it an authentic look and feel. It can be matured for between 2-12 months or more in the case of the Don Manuel version, and can be cut into cubes which are marinated in truffle or rosemary oil. There are also several cream cheese varieties.

The dairy has now started to produce two types of goats’ milk cheese: Tronchín de Albarracín (young) and Caprín (medium mature)

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