In idyllic surroundings the farm produces a small quantity of cheese from its own flock of ewes. In winter the sheep graze under the olive trees and vines close to the farm and in the summer they forage high up in the hills. Hand milking is still valued and the traditional cheese recipe still used. The texture is semi-hard, with tiny pinholes and an almost spongy character on the palate. The cheese tastes sweetly nutty, with distinct notes of the farm, and a peculiar (but delicious) undertone of meaty olives. Perhaps one of the best – or most evident – examples of terroir in the cheese room.