This 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
The sheep are fed on pasture grasses and herbs from the dry, chalky
of Castile-La Mancha where pastures are scarce, which gives the cheese
its very unique flavor, finish and characteristic aromas.
The milk used in this cheese, the natural raw material, comes for the
most part from small-scale sheep farms that make maximum use of the
natural foraging resources of the area in which they are located.
The minimum ageing period for this semi-aged cheese is two months, from
the time of its manufacture to the time it is sold.