Cheese made with pure sheep’s milk from their own dairy herd sheep. Cheese firm pressed paste, obtained by coagulation predominantly enzymatic maturation lactic acid bacterial flora. When maturity is extended over 9 months for parts 700 gr. (approx.), we obtain the pure sheep cheese “Don Manuel” (in honor of the founder Don Manuel Asensio). A cheese with an intense aroma, consistent paste and straw-colored ocher and a developed and intense flavor and a pleasant aftertaste. The crust has a dark color.