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If you love intense and long-lasting flavor cheese, this is the one for you. LA MIMBRE Raw Sheep and Cow Milk Cheese is the result of the combination of sheep and cow milk. Every day, upon arrival from the different farms that are partners of the cooperative, the raw material is subjected to 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 blades parallel to each other along a rectangular support repeatedly cuts the curd into very small portions. These portions are then placed in circular molds lined up in a row, and a piston presses them to make them release any remaining whey and create a solid piece. These pieces are then immersed in a closed circuit of brine water to give them a salty touch. This cheese is aged for about 9 months, during which the bacteria from the milk and those added in the initial phase of production will undergo a series of fermentation reactions that will give it its characteristic aroma and taste. INGREDIENTS: Mixed cheese (raw sheep milk (min. 50%) and pasteurized cow milk (min. 40%), salt, rennet, stabilizer: calcium chloride, preservative E-252, and lactic ferments) and olive oil (3.5%). Non-edible rind. In the rind: preservatives (E-202, E-235). Origin of milk: SPAIN.