A small cheese and yogurt factory located in the northeast of Segovia, Moncedillo exclusively uses artisanal sheep’s milk sourced from a unique family farm, with splendid health ratings for livestock and milk quality. The milk comes from a single livestock breed that is 85 percent Churra (an ancient Iberian breed native to Castile and León) and 15 percent Assaf. Cheese is made on the same day that the milk is collected avoiding storage and loss of the milk’s quality. Moncedillo manually molds, turns and brushes each cheese. The smell and taste of each cheese evokes the beautiful mountainous landscapes splashed with rock-roses, scrub land, Holm oak, juniper and a clear aroma of dried fruit.