A farmhouse cheese. Here we have poured all our passion and love for Tresviso, for its cheese, and for our roots. A cheese like the one our mother used to make when we would go up to the La Fuente de la Jazuca farmhouse in the summer: made exclusively with summer milk from high-altitude pastures, aged for a long period of 6 to 8 months, and with a very subtle smoky touch, the kind that cheeses made in the farmhouse, next to the fire, impart.