Don Picón de Cuenca is a cheese made in a completely artisanal way with raw milk from Manchegan sheep, and cured for a minimum of 7 months in the medieval way, that is to say; covered with lard with thyme, rosemary, brandy and truffle, which gives it a special touch, in flavour and texture. Originally the cheesemaker was based in Cuenca, thus its name, but moved its production later on to the town of Fuentidueña del Tajo in Madrid province.

The natural feeding of the sheep, with the grasses of this dry, calcareous land with a shortage of pasture, gives this cheese its very special flavour, aftertaste and aromas. The milk used in this cheese, a natural raw material, comes for the most part from small-scale livestock farms, which make the most of the natural fodder resources of the area where they are located.

The paste is unctuous and ivory-coloured, the rind is very attractive and greasy due to the lard that covers it. This very special cheese differs from other cheeses in the flavours that emerge during the refining process. Its strong and intense flavour, with a slight piquancy, makes it ideal as a starter for any meal, accompanied by a good full-bodied red wine.

With the passage of time, the texture will become creamier just below the rind, a sign that the butter with which it has been cured is impregnating the paste and affecting the final flavour of the cheese.