Miguel Guillén Bal de Broto is a cheese made from fresh raw cow's milk, reflecting the Pyrenean tradition. It is carefully aged for three months in a cellar where its rind naturally develops with molds typical of the environment. Weekly, the cheeses are turned at least three times, cleaned, and their ripening is monitored to ensure a final product with a special texture and unique flavor. It weighs approximately 500 grams, standing out for its creamy and mild character on the palate.