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If you love intense and long-lasting flavored cheese, this one is for you. Raw Sheep and Cow Milk Cheese LA MIMBRE is the result of the combination of sheep and cow milk. Every day, when the milk arrives from the different farms that are cooperative partners, the raw material undergoes an analysis to ensure that the milk is in perfect condition and free of contaminants. Rennet and lactic ferments are added to the milk mixture, and the temperature is gradually increased to about 33ºC, resulting in curd and whey. The whey is removed, and a machine with parallel blades along the length of a rectangular support passes over and over again, making very small portions of that curd. Subsequently, they are placed in circular molds in a row, and a piston is responsible for pressing them, causing them to "sweat" the remaining whey and creating a solid piece. These pieces are then immersed in a closed circuit of water with sodium chloride to give them that touch of salt. The aging time for this cheese is about 9 months, during which the bacteria from the milk and those added in the first phase of production will undergo a series of fermentation reactions that will give it its characteristic aroma and taste. INGREDIENTS: milk, rennet, salt, and additives E-252 and E-509. No colorants or preservatives.