The Aged Flavor of an Ancestral Cheese
At Quesería Tierra de Barros, we produce an elegant and distinguished Añejo de Barros made from raw sheep's milk using completely artisanal methods. The cheese remains in the drying room at controlled temperature and humidity for three months. Subsequently, it is vacuum-packed with extra virgin olive oil, remaining in the cellar for a minimum of seven months, during which time its aging process continues.
This hard-pressed, cured sheep's cheese is distinguished by its intense and complex flavor, the result of the careful selection of the milk and the slow and gradual maturation. Its spicy and slightly bitter notes become more pronounced over time, creating a unique sensory experience.
We recommend enjoying this Añejo de Barros as a starter, accompanied by a good reserve wine. It is also an excellent option as a dessert, paired with sweet fruits such as grapes, melon or quince. Its firm texture and deep flavor make it a gourmet cheese, ideal for sharing with lovers of artisanal cheeses.
Artisanal and Careful Production
Our raw sheep's milk comes from the best farms, which are health-controlled, thus guaranteeing traceability to the final consumer. The sheep are fed according to traditional methods, which results in milk of exceptional quality.
The coagulation of the milk is produced by the addition of the infusion of the wild thistle, known in the area as "Hierbacuajo", a characteristic plant of the Tierra de Barros. After the cutting and draining of the curd, the cheeses are molded and pressed manually to give them their characteristic shape and texture.
The salting is also done in a traditional way, using common salt, which gives a unique flavor to our cheeses. Finally, the cheeses mature on pine wood boards for a period of not less than 7 months, applying the necessary turning practices for them to acquire the qualities of an excellent cured cheese.
This careful process, which perfectly combines tradition and innovation, is the secret that makes the Añejo de Barros an unparalleled cheese, worthy of being discovered and enjoyed.