Torta de Barros Sheeps' Cheese Wedge
Milk type: unpasteurised ewes' milk (raw milk)
Type of rennet: Cardoon thistle rennet (Vegetarian)
From: Badajoz, Extremadura
Net weight: wedge approx 200g
There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in full-bodied cheeses with a soft, sometimes liquid interior.
Queserías de Barros makes an excellent example using the milk of the indigenous Merino sheep. The cheese has an earthy aroma and the soft paste is creamy, rich, salty and full flavoured with a hint of bitterness on the finish.
Leave it out of the fridge at least for an hour before eating to warm up and enjoy the gooey centre with breadsticks or crudités.