Cheese made with sheep's milk obtained in Leonese farms subjected to strict sanitary controls and pasteurized.
 The practice of grazing combining dry pastures with the varied vegetation of Vega del Esla and the nearby mountains, give this cheese a bouquet
 special.
 Combination of milk with ferments. rennet and salt, accompanied by maturation in a chamber with controlled temperature and humidity for more than three months

 in which the master cheesemaker pampers and takes care of the cheese by turning it and spreading it
 with olive oil, to keep it smooth until it reaches its degree of
 optimal consistency, the outstanding flavor and the pleasant aroma of good pecorino cheese.
 Product of Mansilla de las mulas (León)