Javier Barrera makes artisan, small production cheeses using raw milk from small family farms in the countryside outside León. He ages his creative cheeses on wood in a traditional underground cellar, once used as a wine bodega. This seasonal raw milk cheese is made with three milks and aged a minimum of three months in a natural cave, during which time it develops a colorful natural mold rind. It is self pressed, with a crumbly texture similar to Gamonedo. Javier writes the percentage of milks of each batch on the label. He uses local raw goat, cow, and a minimum of 50% sheep’s milk. Natural bluing can, but does not always, occur. The cheese is salty, spicy and complex with a nutty finish. 2/3#