The semi-cured sheep cheese Hinojosa is made with raw sheep's milk, offering a mild flavor and a creamy texture that makes it a delight for the senses. Its aging varies from 60 to 180 days, contributing to its delicate sensory profile. It comes in pieces of approximately 0.800 kg and is recommended to be served at a temperature of 17°C, removing it from its packaging at least 30 minutes before tasting. If previously refrigerated, the time for letting it come to room temperature can be up to 2 hours. Store in a cool place between 4-8°C to preserve its properties. It is suggested to consume shortly after opening to prevent loss of flavor and texture. Ingredients include sheep's milk, rennet, and salt, and it may contain traces of egg and dairy allergens, such as lactose.