Cheese made from raw sheep milk, matured in cellar for a minimum of 12 months, during which it achieves a very important evolution in its aromas and flavors. 
 It has a hard, brown crust. Esparto strap marked on its natural bark. 
 The paste is firm and compact, being able to present eyes of small size, spread all over the cut. The color is yellowish ivory. Supasta is hard, characteristic of these types of ripened cheeses. It has delicate aromas, hay and natural herbs, thus enhancing the set of smells. Persistent aftertaste and marked by a very good softness with a pleasant spicy aftertaste that is very versatile in the kitchen.