Cheese made with sheep's milk obtained in Leonese farms subjected to strict sanitary controls and pasteurized.

 The practice of grazing combining dry pastures with the varied vegetation of the Vega del Esla and the nearby mountains.
 Combination of milk with ferments. rennet and salt. accompanied by maturation in a chamber with controlled temperature and humidity for more than eight months
 
 Product of Mansilla de las mulas (León)