All three types of milk are produced in Spain virtually year-round. Flocks often include mixed breeds, so cheeses are often made from mixed milk, especially in central Spain, which reaches the highest production and consumption figures. The most popular of the mixed-milk cheeses is IBERICO, with a clearly-defined flavor with a touch of acidity from the high proportion of cow’s milk, slight piquancy from the goat’s milk, and buttery flavors and aromas from the ewe’s milk.