Old sheep cheese 
 
 This delight for the senses is achieved thanks to pure sheep's milk along with the proper healing that is applied. 
 
 Cured sheep cheese 
 
 Cheese made with sheep's milk obtained in Leon farms under 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 a maturation in chamber with controlled temperature and humidity for more than eight months 
 
 Patamulo sheep cheese 
 
 Cheese made with sheep's milk obtained in Leon farms under 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, give this cheese a bouquet 
 special. 
 Combination of milk with ferments. rennet and salt, accompanied by ripening in a chamber with controlled temperature and humidity for more than three months 

 in which the cheesemaker pampers and takes care of the cheese by turning and spreading 
 with olive oil, to keep it soft until it reaches its degree of 
 Optimum consistency, outstanding flavor and pleasant aroma of good sheep cheese. 
 
 Product of Mansilla de las mules (León) weight between 3 cheeses, 7,150 kg