This exquisite sheep cheese, made in the Doña Leonor dairy in Alburquerque, Extremadura, stands out for its uniqueness and artisanal quality. Made with raw sheep's milk and natural coffee, its edible rind provides an innovative tasting experience. This cheese combines the cheesemaking tradition of the region with a modern twist, resulting in an intense flavor that captures the essence of the native pastures of the Extremaduran dehesa. With a maturation process of 2 to 4 months, its texture and aroma provide delight during any tasting. Known for its strong personality, it is ideal for pairing with wines or enjoying on its own. During storage, it is important to keep it between 4 and 8 degrees Celsius and take it out of the fridge half an hour before consumption to better appreciate its nuances.