Traditional cured sheep cheese La Antigua, in 250 g format, handcrafted in Fuentesauco, Zamora (Castile and León, Spain), with raw sheep’s milk from native breeds, natural rennet, salt and lactic ferments. Its 4 to 6 months of aging take place in a cellar with controlled humidity and temperature. It is a pressed cheese, ivory in color, firm on the outside and creamy on the palate. It presents milky aromas with aging notes and an intense, velvety and lingering flavor, with a slight salty background. It comes from a traditional grazing model and is made without additives. To appreciate its characteristics, remove it from the refrigerator at least 1 hour before eating and cut into wedges. It is recommended with full-bodied red wines, sourdough bread, walnuts, almonds, honey or quince paste. It can be served on cheese boards and appetizers. Keep refrigerated between 2 °C and 8 °C and wrap well once opened. Contains milk.