The semi-cured sheep cheese from Quesos de Hinojosa is made from raw sheep's milk, rennet, salt, and the preservative egg lysozyme. It features a mild flavor and aroma with a characteristic creaminess that makes it essential for any cheese board. The total aging of this cheese varies between 60 and 180 days, adding more complex nuances to its flavor over time. It is recommended to consume it at a temperature of 17°C, allowing all the subtlety of its taste profile to express itself. The whole piece preserves its qualities better if stored in a cool place between 4 and 8°C, away from direct sunlight. Before enjoying it, it is advisable to let it come to room temperature outside its packaging for about 30 minutes or up to 2 hours if refrigerated. All pieces are vacuum-packed to maintain their freshness during shipping. Its rind includes preservatives E-235 and E-203 and contains allergens derived from milk and traces of egg. Regarding its preservation, it can last up to 4 months unopened but is recommended to be consumed quickly once opened to preserve its flavor.