Made with raw whole sheep’s milk and 8% local IPA in the paste. The cheese (in a flattened log shape called Pata de Mulo) is made using mixed coagulation instead of enzymatic, so it has more acidity than a regular Pata de Mulo cheese. It ages for 3 months on wood in underground caves and cheesemaker Javier washes it with beer, as well as adding it into the paste itself. Overall, the cheese is pleasantly sour and beer forward, with elegant aromas of herbs, flowers, and hops. 2/3#