Sheep cheese made with raw milk.

With a minimum aging of 15 months in the cellar.

With a minimum of 15 months in the cellar

With a minimum curing period of 15 months in the cellar.

With a minimum curing period of 15 months in the cellar

An Añejo Reserva matured in Iberian pork lard,

which gives it a very special bouquet

which gives it a very special bouquet with a deep and intense aroma

With eyes of partridge and aged-pale appearance and firm consistency and contact.

With eyes of partridge and aged-pale appearance and firm consistency and contact

A very special cheese typical of the sheep that graze freely

in the fields of Castile

Sheep that graze freely

in the fields of Castile

in the fields of Castilla-La Mancha

In wedges of 300-400 grs. approx. vacuum-packed to preserve

all its flavor and properties

their flavour and aroma

in the fields of Castilla-La Mancha

all its flavor and properties