Artisan Manchego Cheese with Protected Designation of Origin. Made from raw milk from La Mancha sheep and matured between 10 and 12 months on our farm in Tembleque. Pressed cheese, with markings on the bark of the flower and the pleita. The añejo has a natural rind. The cheese is greased with oil, thus favoring the growth of molds, which make the maturation of the cheese unique and that we obtain as a result a cheese with an intense flavor but maintaining a texture that facilitates the cutting and treatment of the cheese.