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Only for the daring and thrill-seeking. This cheese begins with the collection of milk from sheep that graze freely in the fields of Castilla and is taken to the cooperative where the fat and bacterial parameters are analyzed and stored in stainless steel containers at about 2ºC where it remains for a maximum of 24 hours until the results of the analysis are obtained. If everything is correct, the milk is transferred to another container containing lactic ferments and rennet, and the temperature is raised to 32-35ºC, resulting in the curd. In this tank, the whey resulting from the chemical process is drained, leaving a block of curd that needs to be cut to make the future cheeses. These small pieces of curd are placed in molds that are stacked one after the other in rows of 15 molds, and a hydraulic press is responsible for compacting the curd and expelling any excess whey. The curd is left for a while to "settle" and then removed from the molds to undergo a brine bath that will make the cheese more flavorful and preserve it during the curing process. The curing time of this cheese is about 12 months during which they are turned weekly to prevent the carbon dioxide bubbles that are generated during the process from being evenly distributed throughout the interior and not just on the top. To finish and stop the curing process, a generous layer of lard is applied as was done in the past to preserve all the qualities. The appearance and aroma of the OROLLANO Sheep Cheese in Lard will be given by all the bacteria from sheep's milk that are involved in the fermentation and have not been eliminated as with other pasteurized cheeses. INGREDIENTS: Product made with pasteurized sheep's milk, with the addition of: salt, rennet, lactic ferments, stabilizer: calcium chloride and lysozyme (derived from egg).