cheese is produced from raw Manchegan sheep’s milk using wholly
artisanal methods. In cheese manufacturing, artisanal production refers
to the process of coagulating milk without high-temperature heat
sheep are fed on pasture grasses and herbs from the dry, chalky lands
of Castile-La Mancha where pastures are scarce, which gives the cheese
its very unique flavor, finish and characteristic aromas.
The “Viejo de Cueva” name makes reference to the place where the cheese
was traditionally aged: in natural caves (cuevas) that maintained
constant temperatures throughout the year. Today, the same conditions
are maintained during the ageing process, which is over 8 months from
manufacture to the time the cheese is sold.