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Aged cheese of pasteurized milk and self-drained with 6 months of maturation and format of 350 grams, with cave and fermented grass flavor. It has a great easy to eat as it does not sting in the mouth although it is intense. It takes its its name from the espejuelo gypsum that make up our landscape, since, like the gypsums like the gypsum, when cut it opens in slices