Milk type: raw ewes' milk
From: Cáceres, Extremadura
Net weight: approx. 130g per unit
Winner: Best Spanish Cheese at the World Cheese Awards 2017
There is a tradition in South West Spain, and over the border in Portugal, of making ewes' milk cheeses called “torta” using thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior.
Finca Pascualete make an interesting example of this unique style of cheese. La Retorta has a smooth, dense and creamy texture and ochre and pungent rind with aromas of mustard and dry hay. Full bodied in flavours with noticeable bitterness at the finish.