Raw milk
Huelva sheep
Traditionally, shepherds would curdle the milk using thistle flowers before maturing the cheeses in cellars on their farms.
During periods of low humidity, they would wrap the cheeses in asphodel leaves to avoid them drying up, which gave them a buttery consistency. This cheese had practically disappeared, but a small artisan cheesemaker in Aracena has started to produce it again.
A matured, hand-kneaded cheese. Vegetable rennet is used to produce enzymatic coagulation. In its modern form, the cheese is cylindrical in shape with grooves, in contrast to the more classical plaited imprints of its earlier counterpart.

It weighs around 500 gr. and takes between 2 and 4 months to mature, depending on type.
The rind is slightly wrinkled, whitish in colour with orange tones produced by the local flora. Inside, it is a yellowish-white, growing darker around the rind. It features a small number of holes caused by fermentation and machinery.
Its firm, semi-hard texture is devoid of elasticity and sticks to the palate slightly. Its medium to strong scent is mixed with hints of milk and fresh forest humus and a slight clean animal smell.
Its strong, oily flavour is marked by a strong fungal aroma (boletus) mixed with a hint of animal (clean wool). A pleasantly mild, tangy aftertaste.