The soft sheep cheese La Casota is an artisanal delight made entirely from pasteurized sheep's milk and has a minimum maturation process of 7 days. Its production includes collecting and transporting the milk, heating in vats at a temperature range of 28°C to 32°C, coagulation, draining, and pressing. The result is a cheese with a pale white to yellow rind, firm paste, and a slightly acidic mild flavor. It pairs excellently with extra virgin olive oil. Each cheese piece weighs 250 g and is presented in a case, ensuring quality for 9 months of shelf life. It is recommended to store between 8 and 10 °C and consume within 15 days after opening.