Miticaña de Oveja
This soft-ripened sheep’s milk log is the first and best of its kind in Spain. Elegant and unique, it has a white mold rind with a fluffy, creamy interior after aging for 21 days. As the cheese ages further, the interior paste becomes firmer and the cream line along the rind more pronounced. When young, the cheese is mild and creamy, becoming more intense with age. It is excellent at both stages and has a clean, bright flavor with no intense aftertaste.