If you love cheese with an intense and lasting flavor, this one is for you. LA MIMBRE Raw Sheep and Cow Milk Cheese is the result of the combination of sheep and cow milk. Every day, when the milk arrives from the different farms that are partners of the cooperative, the raw material undergoes an analysis to ensure that the milk is in perfect condition and free from contaminants, rennet and lactic ferments are added to the milk mixture, and the temperature is gradually increased to about 33ºC, resulting in curds and whey. The whey is removed and a machine with parallel blades running along a rectangular support repeatedly cuts the curd into very small portions. Subsequently, they are placed in circular molds lined up in a row, and a piston is used to press them, causing them to release any remaining whey and creating a solid piece. These pieces are then submerged in a closed circuit of brine water to give them a salty touch. The curing time for this cheese is about 9 months, during which the bacteria from the milk and those added in the initial phase of production will undergo a series of fermentation reactions that will give it its characteristic aroma and flavor. **INGREDIENTS:** Mixed cheese (raw sheep milk (min. 50%) and pasteurized cow milk (min. 40%), salt, rennet, stabilizer: calcium chloride, preservative E-252, and lactic ferments) and olive oil (3.5%). Inedible rind. Rind: preservatives (E-202, E-235). Origin of milk: SPAIN.