Cured cheese in olive oil made from a mixture of sheep and cow's milk provides an experience for the most discerning palates. This product, made with raw sheep's milk (at least 50%) and pasteurized cow's milk (at least 40%), offers a pronounced flavor that will delight fans. The production process starts with collecting milk from farms associated with the cooperative, which is analyzed to ensure quality. Then, rennet and lactic ferments are added, and the temperature is raised to 33ºC to obtain the curd. After forming, the portions are molded and pressed to remove whey and achieve a solid texture. The resulting piece is submerged in brine that gives it the characteristic salty touch and is left to cure for about 9 months, during which its flavors and aromas fully develop. This cheese is ideal for sharing on a cheese platter or accompanying a glass of wine, making it a must-have in any home.