It is a cheese made from 100% pasteurized sheep’s milk from Spain, Albacete (Castilla-La Mancha). The Boletus species is a blend of cultured mushrooms and pure extra virgin olive oil for excellent cheese penetration. Its appearance after cutting is marbled and clean. Its consistency is compact, useful for consumption. Its taste is characteristic of the harmony of sheep and mushrooms.

Fully charming as an appetizer, a first course on a cheeseboard, and even a dessert. Perfectly affordable with nuts (natural without salt) and combined with green apples (natural without additives).