Semi-cured cheese:

Cheese Made with pasteurized goat and cow milk, with a minimum of 1.5 months in the cellar under optimum conditions of temperature and humidity that favors the appearance of mold on the surface, which characterizes the darkened and slightly oily bark by washing with virgin olive oil . White interior slightly yellow, uniform paste with some small mechanical eyes. Firm and creamy texture to the palate. Smell of medium intensity in which the smell of mold predominates.

Among other prizes:

In April 2008 he awarded the Third prize to the best goat cheese in Andalusia. Silver medal in Tabefe strong luck.

In March 2010 the Second Prize in the second Sierra de Cadiz contest In 2013, second prize in FICADE Granada.

In April of 2013 bronze medal in Lactium in Vic.