Torta de Barros, thistle rennet
Location: Badajoz, Extremadura
An unpasteurised ewes´milk torta. Cardoon thistle flowers are used to make the rennet so the cheese is suitable for vegetarians. It is cured and turned by hand in traditional curing rooms. The texture is soft and creamy and the cheese can be spooned from the rind. An intriguing and complex cheese with sour, herbaceous and creamy notes.- 1.3kg priced by kg (4 units per case)ref: CH00611
available at Brindisa Borough Market
Dairy and cheesemaker:
Ernesto Méndez de la Cueva and Mª Cristina Mangas Durán of the Queseria Tierra de Barros
Made in:
Villafranca de los Barros, Extremadura
Milk:
Raw ewes’ milk cheese.
Breed:
Merino sheep
Type of cheese:
Soft torta style
Made with a vegetarian rennet from the cardoon thistle (Cynara cardunculus)
Aged:
2 months
Taste Description:
An intriguing and complex cheese with sour, herbaceous and creamy notes
Storage and care:
Will mature at slightly warmer temperature than normal storage temperature. Store below 8 degrees.
Serving suggestions / pairings:
Warm in low oven for 15 minutes, cut off the top and scoop out cheese with breadsticks or spoons. Serve melting onto fillet steak.
Prizes:
• First Prize in the Feria Nacional del Queso de Trujillo, 2003
• Silver in the World Cheese Awards 2006
• Bronze in the World Cheese Awards 2008
Key points:
• Torta style cheese which can be spooned from the rind.
• The milk comes from just two producers including Ernesto’s brother.
• Cured and turned by hand: an artisan cheese with a distinctive taste.
• This is traditionally produced using the flower of the cardoon thistle.
• The only cheese from Brindisa with a vegetarian rennet.