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Soft textured cheese with a mild flavor. Product obtained from the mixture of cow and sheep milk that provides an extraordinary supply of calcium and protein containing all the necessary amino acids for the proper functioning of our body. Like in the Aged Cheese LA MIMBRE, the milk is pasteurized by raising the temperature to obtain a sterilized raw material to which we will add a series of beneficial fermentations and bacteria for our bodies, which will be responsible for promoting chemical reactions during the curing process. Once we have separated the curd from the whey and chopped it, we put the solid part into molds and press it to obtain a compact fresh cheese. Then we immerse them in a container with water and a slight saline solution that will act as a preservative and enhance its flavor just enough. The curing of these cheeses is the shortest and lasts between 3 and 4 months. INGREDIENTS: Milk, cultures, rennet, calcium chloride, and salt. Additives E-252 and E-509. Absence of colorants and preservatives.