Herds of merino sheep, tended by shepherds with their packs of mastiffs, graze on the pastures and endless oak forests as they have done for over 2000 years. The shepherds would turn some milk into cheese for their own food. This is how the cheese making traditions began. The goats from the Ibores mountain range browse on the wild herbs and flora, giving them the reputation of producing the creamiest and sweetest milk. Some of the cheeses are made from raw (unpasteurised) milk. Raw milk has not has its natural flora killed by pasteurisation. It is a living food. Our raw milk cheeses are the famous Torta del Casar DOP (merino sheep) and Ibores DOP (retinta & verata goat) DOP = Protected Denomination of Origin. We also import traditional cheeses made from pasteurised sheep and goats milk.