Aged cheese from Barros cured and made from raw sheep's milk using totally handmade procedures. The cheese remains in a dryer at controlled temperature and humidity for 3 months. Subsequently, they are vacuum packed with extra virgin olive oil, remaining a minimum of 2 months in the winery, in which they continue their aging process.
Cheese factory Internationally awarded in the 'WORLD CHEESE AWARDS' in the years 2017, 2015, 2013, 2012, 2011, 2009, 2008, 2006 along with many national awards.
Añejo de Barros® after 3 months of drying is vacuum packed in extra virgin olive oil to spend 12 months of curing in the winery. It provides a very intense flavor with a spicy touch due to the high curing of the cheese. Awarded the Bronze World Cheese Awards in 2013 and 2011
With an approximate total weight of 1.4-1.6kgs piece.
(The price does not include the possible decoration)
Product Sheet Notice
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Since 1999, Cristina Mangas and Ernesto Méndez lead Quesería Tierra de Barros, a business project that has managed to place the town of Villafranca de los Barros in Badajoz at the epicenter of the cheese world.
Creators of the Torta de Barros elaborate this creamy cheese from raw sheep's milk in an artisanal way along with other varieties of artisanal cheeses® from Extremadura.
The commitment to quality and good work of this artisanal cheese factory has earned them the most outstanding awards. Highlighting the Supergold Cheese Awards granted to the Torta de Barros® in 2011.
Barros Aged Cheese is a cured sheep's cheese made in an artisanal way and aged for 12 months in the cellar after 3 months of drying. It has an intense and somewhat spicy flavor due to its long maturation. It has won international awards and weighs around 1.4-1.6 kg per piece.
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