Torta de Barros


Rich. Complex. Unique

Origin: Spain, Extremadura

Style and Texture: Soft, thistle-rennet cheese

Milk: Ewe

Milk Treatment: Raw

Rennet: Vegetarian

Drink:  Medium bodied white and red wines

Complement with: membrillo (quince paste), buttermilk crackers




Torta de Barros is a cheese experience not to be missed!

There is a centuries-old tradition in south-west Spain, and over the border in Portugal, of making ewes’ milk cheeses using cardoon thistle rennet, resulting in distinctly flavoured cheeses with a soft, sometimes even liquid interior.

Queserías de Torta de Barros make an outstanding example using rich raw milk of the indigenous Merino sheep and vegetarian cardoon thistle rennet. The cheese has a slightly sour yet pleasant aroma and the soft paste is rich, salty and full-on with a hint of bitterness on the finish.

You may also like…