Torta de Barros Sheeps' Cheese Wedge

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Milk type: unpasteurised ewes' milk (raw milk)

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 flavoured cheeses with a soft, sometimes liquid interior.


Queserías de Torta de Barros make an excellent example using the milk of the indigenous Merino sheep. The cheese has an earthy yet creamy aroma and the soft paste is rich, salty and full flavoured with a hint of bitterness on the finish.


INGREDIENTS MILK, thistle rennet, salt. STORAGE & CARE Keep refrigerated below 8°C, the tub will have a shelf life of 10 days from date of dispatch
Nutrition - Per 100g
Energy 1630kJ / 390kcal
Fat 33g
   of which saturates 18.5g
Carbohydrate 0g
   of which sugars
Protein 30g
Fibre 0g
Salt 2.15g
* Typical values per 100g