At 650 meters above sea level, in an extensive elevated plain called the Spanish Meseta, the finest sheep breeds, Merina, Assaf, Lacaune and Manchega, from which we obtain the top-quality milk for our cheese, can freely pasture. The origins of Meseta cheese date back to the Bronze Age, when farmers herded several breeds of sheep according to the ancient tradition of transhumance and obtained a cheese with a unique flavor profile by mixing the different milks. Today, at Santa Marta Meseta we take these traditions and make them our own. After carefully selecting the best farms where milk quality complies with high standards, we craft this cheese following the traditional methods used over the millennia, observing optimal ripening times, and striving to protect animals’ welfare. What makes Meseta cheese unique is the powerful flavor and texture, reminiscent of the original Spanish sheep cheese of Meseta central region, achieved through the perfect balance between the mix of milks from different breeds of sheep. Meseta is a complex and intense cheese, with a firm and melt-in-the-mouth paste, a moderate acid flavor and a caramel smell.