This cheese is made from pasteurized sheep’s milk from ewes raised at
small farms which take advantage of the natural foraging resources of
the areas where they are located. In this way, the raw material for the
cheese is obtained naturally.
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.
This is a mild cheese with a creamy texture and a light,
characteristic finish produced by the pasture grasses and herbs eaten by
The ageing period is
about 2 months from the time it is manufactured.