Cheese with a mid-range flavor and aroma that will delight everyone. Cheese made in the Castilla area obtained by mixing 60% sheep's milk and 40% cow's milk. Once the raw material from the nearby farms, which are members of the cooperative, arrives at the cheese factory, it is mixed and subjected to a pasteurization process that consists of 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 that are responsible for forming "the rennet" and curing that curd until it becomes the LA MANBRE aged cheese. But let's go back to the point where we put those bacteria in the milk and the curd forms. Then it 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 kilogram of cheese. After leaving the solid matter to rest in the containers for several hours, we take them out and immerse them in water with salt, which acts as a preservative in the aging 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. Absence of colorants and preservatives.