TORTA SHEEP CREAMY CHEESE

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The Torta Cheese is an organic cheese made from un-pasteurized sheep’s milk from our own flock. This unique cheese is made using only Cynara Cardunculus, the “Cuajo” plant that grows freely throughout our land, and salt. Its flavour is smooth yet personal, well defined and persistent, with hints of the pistils from this wild blue flower used in the curdling of the cheese. Its creamy texture, nearly liquid, due to its daily and continuous rotation, melts deliciously on the pallet.

To correctly enjoy this extraordinary cheese you must first remove the top portion of the rind and leave it at room temperature during 4 to 10 hours before consuming. Presenting the cheese in this manner allows you to fully appreciate the flavour, colour, aroma and texture.

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14,50 €

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The family of Finca Pascualete is made up of more than 20 workers who dedicate their care and love towards this estate.  Many of these families have been born and had ancestors who worked on the estate.

Each family member as they’re referred to on the estate has a particular role and task in the organization in order to keep the tradition alive.  In their constant search for excellence, Finca Pascualete rigorously and exhaustively controls through handcrafted care, each step in the production of their cheeses.  They do this from raising and fattening their own livestock, to milking and the treatment of the milk; hand compressing and daily turning the cheeses during their aging process; and finishing by hand packaging each cheese as it’s ready to be sold.  They use the most modern operating systems to guarantee maximum health and hygiene standards for their products.  With the drive of a young, dynamic, expert team, they have been able to adapt the cheese making recipes of the Extremadura ancestors, passed down for centuries from generation to generation, to the tastes and demands of today’s consumer.

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TORTA SHEEP CREAMY CHEESE

TORTA SHEEP CREAMY CHEESE

The Torta Cheese is an organic cheese made from un-pasteurized sheep’s milk from our own flock. This unique cheese is made using only Cynara Cardunculus, the “Cuajo” plant that grows freely throughout our land, and salt. Its flavour is smooth yet personal, well defined and persistent, with hints of the pistils from this wild blue flower used in the curdling of the cheese. Its creamy texture, nearly liquid, due to its daily and continuous rotation, melts deliciously on the pallet.

To correctly enjoy this extraordinary cheese you must first remove the top portion of the rind and leave it at room temperature during 4 to 10 hours before consuming. Presenting the cheese in this manner allows you to fully appreciate the flavour, colour, aroma and texture.

Write a review