Traditional, farmhouse, unpasteurized, hard cheese made from sheep's milk. It is a wheel-shaped cheese with hard, natural rind covered with a velvety-smooth layer of blue-gray mould. Roncal is aged for at least four months. The firm, elastic interior is slightly grainy, with small, irregular holes. The greenish mouldy surface is occasionally covered in olive oil. The flavour owes much to the richness of the milk. It has a sweet, herbaceous flavor, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze. As Roncal ages it becomes increasingly tangy. It has a hard beige to grey rind with beige interior which turns to amber with age.