In La Mancha, shepherds traditionally made ewe’s milk cheeses with raw milk to be consumed at home in all their stages of ripening: from fresh to aged. Due to sanitary directives, fresh and tender cheeses stopped being sold and consumed and they disappeared from the market. Recently, and as the market has requested softer and lighter cheeses, they are in demand again and their production and consumption is recovering.
Very mild, pleasant and oily flavor, suitable for all audiences, where the softness of ewe's milk gives the cheese its lactic and sweet notes. Perfect for all types of red wines and for high alcohol and strong-bodied beers, including toasted beers and stout.