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Cheese with a flavor and aroma in between that will delight everyone. Cheese made in the Castilla region obtained by mixing 60% sheep's milk and 40% cow's milk. Once the raw materials from nearby farms, which are members of the cooperative, arrive at the cheese factory, they are mixed and subjected to a pasteurization process which involves heating the milk to 70ºC for 30 minutes. This is where all bacteria, both beneficial and harmful to the body, are eliminated. Subsequently, a series of bacteria are added to form "rennet" and to cure that curd until it becomes Cured Cheese LA MANBRE. But let's go back to the point where we add those bacteria to the milk and the curd forms. It then goes through a cutter that chops it into small pieces that will allow us to put it into molds that will be pressed to form a compact mass and remove the whey. For the cheese-making process, we need approximately 5 liters of milk to obtain one kilo of cheese. After letting the solid material rest in the containers for several hours, we take them out and immerse them in salted water, which will act as a preservative in the curing process. The cheeses spend about 5-7 months in optimal humidity and temperature conditions, where they are turned weekly to mature evenly. INGREDIENTS: Milk, rennet, calcium chloride, and salt. Additives E-252 and E-509. No colorants or preservatives.