Cheese made from raw sheep's milk, matured in conditions of humidity and controlled temperature, for 7 months, during which time the cheese evolves naturally, resulting in almost forgotten flavors and aromas. 
 Its bark is hard, dark brown, caused by the growth of natural mold throughout the ripening phase. Esparto strap marked and defined in its natural bark. 
 Ivory paste is firm and compact, with small-medium-sized eyes, spread evenly throughout the cut. Its texture is very soluble. It presents intense flavors and aromas with personality, characteristic of raw sheep milk.