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, achieving almost forgotten flavors and aromas.
 Its bark is hard, dark brown in color, caused by the growth of natural mold during the entire ripening phase. Esparto girdle marked and defined in its natural bark.
 The ivory-colored pasta is firm and compact, with small-medium sized eyes, evenly distributed throughout the cut. Its texture is very soluble. It presents intense flavors and aromas with personality, characteristic of raw sheep's milk.