Sheep’s milk cheese made from unpasteurized milk.
In unpasteurized cheese the milk is never heated above 36 º so fermentation occurs with natural bacteria and no artificial ferments are used.
The physical and chemical processes, which is what are responsible for the taste, texture and aroma, are carried out by microorganisms and enzymes in a slow and natural way, through the loss of water and migration of the salt towards the centre of the cheese.