Cured sheep milk cheese artisan elaborated with crude sheep milk by Hontanar Cheeses in Aguilar del Alfambra, Aragon.
This cheese present a compact mass, without holes and with a hard texture.
This Teruel cheese is full fat, soft yellow coloured and with a maturing process of 6 - 8 months.

The cheese made from raw milk has a more intense flavor than the one elaborated from pasteurized milk.

Pasteurization in the industry is inevitable due to the different sources of milk with those cheese is produced, but for the development of an artisan cheese as is the Hontanar sheep's milk cured cheese, pasteurization is a process not required.

The pasteurization removes part of the original flavor of the cheese. For this reason the sheep's milk cured cheese Hontanar can be found with pasteurized sheep's milk, and with raw sheep's milk, to be the consumer who choose the flavor that most he likes.