Cheese made from raw sheep's milk, matured in the 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 rind. Esparto girdle marked on its natural bark.
 The pasta is firm and compact, and may present small eyes, distributed throughout the cut. The color is yellowish ivory. Supasta is tough, characteristic of these types of aged cheeses. It has delicate aromas, of hay and natural herbs, thus enhancing all the scents. Persistent aftertaste marked by a very good smoothness with a pleasant spicy aftertaste that is very versatile in the kitchen.