Original product of The Hualdo Farm in Toledo, Spain. It is made from the milk of Manchega sheep, the natives of the area. On the outside, it is a cheese with a natural and brushed rind that is reminiscent of traditional Swiss elaborations. Meanwhile, the interior has more ocher tones as a result of the Maillard reaction that occurs when the milk is heated to temperatures above 40§C. It has a few holes and an elastic texture. Pairs well with dates, rye bread, and abbey beers. Approximate weight: 3kg/ 200g wedges. Minimum ripening: 4 months. Shelf life: 12 months from packing.