Milk type: raw ewes' milk
From: Cáceres, Extremadura
Net weight: approx. 160g 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 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.
|Nutrition -||Per 100g|
|Energy||1646kJ / 350kcal|
|of which saturates||19.83g|
|of which sugars||0.25g|
|* Typical values per 100g|
This modern dairy, established in 2010 was set-up by a family that has owned the land since the early 13th century. With their own flocks, grazing their own lands and a modern, technologically advanced cheese making facility the dairy is an exemplar of the virtues of a combining tradition and modernity.
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