It is a hard cheese made with the milk of the sheep of the La Mancha Region of Spain.
The ripening period can vary from 60 days to 2 years. It has a buttery consistency and has a soft aroma
that is not dominant. It has a minimum fat content of 6.5%.
It has a not very hard consumable crust, and before the ripening process, the outer crust is covered with
extra virgin olive fat. It is consumed raw, especially in cheese dishes and salads.
It is sold on average at 3 kg package