The Castilian cheese made from raw sheep's milk is a product of the Consortium for the Promotion of Ewes S.Coop. Originating from Castilla y León, this cheese results from a careful manufacturing process including brine salting and enzymatic coagulation. With a minimum maturation of 60 days, it presents a smooth rind, pale yellow to brown in color, and a firm, off-white paste with small irregular eyes. Its texture is semi-hard, offering good creaminess, and its flavor is intense, with a balanced acidity and aroma of grains and nuts. The persistence is moderately high, leaving an elegant, spicy aftertaste. It is shipped vacuum-packed to maintain freshness. Store refrigerated between 4ºC and 10ºC. The rind should not be consumed. The best-before date is 13 months from packaging.