The cheese cured in black garlic is made by hand with raw sheep's milk. During the production process, the cheese mass is mixed with Pedroñeras black garlic and both are kneaded together, thus forming a homogeneous mixture.
It is matured for 4 months in the winery in a natural and genuine way, different from other cheeses, since black garlic influences the maturation and the development of lactic acid bacteria, which provide a series of sensory characteristics different from others. cheeses.