A semihard cheese made with cow's beestings. It has a greyish-white, smooth paste, often dry, cracked and crumbly, with a hard, yellow, slightly oily rind. It is made on farms in León. This cheese is made from spring to summer and contains 69% fat (dry). The curds are uncooked and pressed. It may be found in weighing 1.5-3 kg (3-7 lb). Affinage is usually 2 months. The cheese has a bitter flavour.