Iberian cheese is produced using a mixture of cow's, goat's and sheep's milk, which gives this modern Spanish cheese from La Mancha a truly three-dimensional feature. The rules require it to contain no less than 25% and no more than 40% of each milk; in flavor, it certainly has elements of all three. Like Manchego, it is produced by large dairies. In fact, the two are sometimes confused, partly because they look similar and also because some labels use the term "manchego mixture". It has a creamy and semi-hard texture, which dissolves slowly in the mouth, releasing a rich, full-bodied flavor, suggesting nuts and a fruity aftertaste. It is a soft and buttery product, with the acidity of cow's milk, the slightly spicy aroma and white color of goat's milk and the butteriness and deep flavor of sheep's milk. The bark is hard and dry, with marks of esparto. It matures for 1-6 months and contains 45% fat in dry matter. The distinctive spicy flavor of this white cheese varies from nutty to fruity. It has a rich, buttery texture that blends well when served as an appetizer, grated cheese, or grilled cheese. The aging time of this Manchego model can vary from a couple of months to a year.