Lorenzo Chacón López has managed Cabesota since 2019 together with his sister Virginia. He currently works as master cheesemaker in the family business, having previously worked as a livestock farmer caring for the sheep whose milk is used to make CabeSota cheese. His specialist cheesemaking studies, on a course taught by the IFAPA Centre in Hinojosa del Duque, covered making different types of cheese, marketing them and running a cheese dairy. Today, he puts that knowledge to work with care in this family project steeped in history. Alongside artisan cheesemaking, Lorenzo is also interested in the arts and graphic design. After completing his arts baccalaureate, he studied graphic design for a year at the Pedro Almodóvar School of Art in Ciudad Real. Thanks to his commitment to making sheep’s milk cheeses using artisan methods, careful food handling and looking after the sheep that provide the raw material, CabeSota is now enjoyed in homes throughout Spain.