Cheese made with milk from the Manchega breed of sheep, matured for a period ranging from 30 days to two years.

It has an intense, persistent acidified milky aroma which tends to sharpness in the longest-cured cheeses.

It tastes strong and flavoursome, and the longest-cured cheeses are sharp-tasting.

The pleasant, unique aftertaste comes from the use of Manchega sheep's milk.

Low elasticity, with a buttery, somewhat floury texture, which may be grainy in the most mature cheeses.