Original product of The Hualdo Farm in Toledo, Spain. The cheese is made from the milk of Manchega sheep, the natives of the area. The sheep graze on open fields and are fed by what is produced on the farm itself, such as winter cereals and corn. This is essential to produce quality milk, rich in nuances and nutritional components, and therefore, key to providing cheeses with excellent aromas and complexity. The cheese has a natural rind with grayish tones, and aromas of ripe fruits and dried fruit, and the pasta has small and well-distributed holes. Enjoy it with cured meats and wholegrain bread sprinkled with extra virgin olive oil. Minimum ripening: 10 months.