It is an intense, but not strong, flavored cheese. Buttery, one perceives aromas of the cellar. This cheese is greatly influenced by the region where it is produced, Zamora.
Zamora is a region known for the quality of its sheep (mostly “churra” and Castillian breeds), which feed on a varied and complete diet based on cereals, legumes, and grape vines, as well as prairies and grazing lands.
All this facilitates the production of a cheese with a moldy rind, grayish and very small holes or none at all.