Due to its elongated shape it became known as pata de mulo, literally "mule's leg".

[1] Several pata de mulo cheeses made by Los Payuelos have been awarded prizes at the World Cheese Awards, including Super Gold (curado, 2013) and Silver (semicurado, 2017).

It is made with pasteurized sheep's milk, it is later submerged in brine and left to mature for 3 to 6 months.

Its can be described as compact paste and its interior blind or without eyes, practically friable or laminar.

Its shape is tubular and on the palate it is reminiscent of cured sheep cheese, although it has a more salty and oily point.