Old sheep cheese 
 
 This delight for the senses is achieved thanks to pure sheep's milk along with the proper healing that is applied. 
 
 Semi-cured cheese 
 
 The perfect combination of cow and sheep milk. the dedication and know-how of the teacher transmitted from parents to children. 
 the correct selection of milks and ferments and the management of the best technical and sanitary conditions. 
 allow to obtain a cheese of high nutritional value. with important contributions of proteins. 
 grease. calcium and vitamins of soft palate. pleasant aroma creamy. And very appetizing. 
 
 Made with cold pressed paste. It has a more off-white ivory cut as the cure progresses. 
 with abundant and small irregular eyes. 
 
 Product of Mansilla de las mules (León) weight between the 2 cheeses, 5,750 kg