The Castilian Cheese from raw milk is an exceptional product from farms in Castilla y León. This cheese is made from raw sheep's milk and has undergone a wet salting process, followed by a minimum aging of 60 days. Its rind is smooth, clean, and varies in color from pale yellow to brown, while its paste is firm and compact, with an attractive yellowish ivory color. The texture is semi-hard with a good creaminess, making it a delight for the palate. Its flavor is intense and balanced, with a pleasant hint of acidity and an aroma reminiscent of cereals and nuts. It is recommended to store this cheese refrigerated between 4ºC and 10ºC to maintain its freshness. The preferred consumption date is 13 months from the packaging date. This cheese is not only perfect for charcuterie boards but can also be the star in various recipes. Produced by the Consortium for the Promotion of Sheep Farming S.Coop, this cheese is a true gem of Spanish gastronomy.