The Tronchon cheese is produced in the region of Maestrazgo (between the provinces of Castellón, Teruel, and Tarragona). In winter, the cattle make transhumance to ‘el Reyno’ referring to the province of Castellón as a much warmer area. There, they continue to prepare this cheese with vegetable rennet (Cynara cardunculus), instead of animal rennet as it is used in the north, which gives a smooth and creamy paste and a slightly bitter taste. This cheese is mentioned in the second part of Don Quixote, and therefore it is at least 400 years old. Tronchon del Reyno is a raw goat or sheep milk cheese, or both.