This small-production farmstead cheese comes from a closed-circle, woman-owned farm. It is made with raw sheep’s milk in the region of Murcia, typically known for its goats. Llorema decided to venture into cheesemaking using the milk from her family’s herd of sheep. Her family owns 4000 Lacaune sheep and grows all of the feed for the animals using organic methods. The milk goes directly from the milking parlor to the production room, and she maintains the utmost control over the entire process. She named her aged cheese El Abuelo Ruperto after her grandfather, who was also a farmer and taught her a wealth of knowledge about agriculture and raising sheep. Aromas of lanolin and wild mushrooms open into a medium-intensity, earthy flavor. The prominent acidity and notes of pineapple up front are balanced by a deep nuttiness and an incredibly sweet finish.