Awards
Bronze at World Cheese Awards, 2015
Gold at WCA, Birmingham 2013
Silver at WCA, Birmingham 2012
Bronze at WCA, Birmingham 2015
Super gold at WCA, Birmingham 2011
Special Mention Salón Lactium, Vic 2011
Bronze at WCA, Dublín 2008
Gold at WCA, Birmingham 2013
Silver at WCA, Birmingham 2012
Bronze at WCA, Birmingham 2015
Super gold at WCA, Birmingham 2011
Special Mention Salón Lactium, Vic 2011
Bronze at WCA, Dublín 2008
Torta de Barros
Sheep’s soft cheese made with raw milk. He has a delicate and very particular flavour. Slightly sour with flood of herb flavours and an elegant bitter aftertaste due to the use of the vegetal rennet. Of strong and intense aroma. The product is packaged into format of 14 oz, 25.2 oz and 2.86 lb.
Technical Sheets
EAN: 8437009238011
VARIABLE WEIGHT: 1400 - 1500 gr (IN COUNTER)
NAME OF SALE: Sheep cheese. Fat cheese, cured, with a maturation period of 60 days or more.
INGREDIENTS: made with raw sheep's milk (98%), vegetable rennet (0.8%) and salt (1.11%).
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
ORGANOLEPTIC CHARACTERISTICS: Mild and very personal flavor. Somewhat sour with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma.
MILK: Merino sheep and their crosses.
COAGULATION: enzymatic, produced by the dried flower of the wild thistle Cynara cardunculus or "Hierbacuajo".
VARIABLE WEIGHT: 1400 - 1500 gr (IN COUNTER)
NAME OF SALE: Sheep cheese. Fat cheese, cured, with a maturation period of 60 days or more.
INGREDIENTS: made with raw sheep's milk (98%), vegetable rennet (0.8%) and salt (1.11%).
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
ORGANOLEPTIC CHARACTERISTICS: Mild and very personal flavor. Somewhat sour with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma.
MILK: Merino sheep and their crosses.
COAGULATION: enzymatic, produced by the dried flower of the wild thistle Cynara cardunculus or "Hierbacuajo".
PRODUCTION AREA: Villafranca de los Barros (Badajoz- Spain)
EAN: 8437009238028
WEIGHT: 720 gr. FIXED PRICE, VARIABLE WEIGHT
NAME OF SALE: Sheep cheese. Fat cheese, cured, with a maturation period of 60 days or more.
INGREDIENTS: made with raw sheep's milk (98%), vegetable rennet (0.8%) and salt (1.11%).
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
ORGANOLEPTIC CHARACTERISTICS: Mild and very personal flavor. Somewhat sour with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma.
MILK: Merino sheep and their crosses.
COAGULATION: enzymatic, produced by the dried flower of the wild thistle Cynara cardunculus or "Hierbacuajo".
WEIGHT: 720 gr. FIXED PRICE, VARIABLE WEIGHT
NAME OF SALE: Sheep cheese. Fat cheese, cured, with a maturation period of 60 days or more.
INGREDIENTS: made with raw sheep's milk (98%), vegetable rennet (0.8%) and salt (1.11%).
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
ORGANOLEPTIC CHARACTERISTICS: Mild and very personal flavor. Somewhat sour with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma.
MILK: Merino sheep and their crosses.
COAGULATION: enzymatic, produced by the dried flower of the wild thistle Cynara cardunculus or "Hierbacuajo".
PRODUCTION AREA: Villafranca de los Barros (Badajoz- Spain)
EAN: 8437009238035
WEIGHT: 420 gr.
NAME OF SALE: Sheep cheese. Fat cheese, cured, with a maturation period of 60 days or more.
INGREDIENTS: made with raw sheep's milk (98%), vegetable rennet (0.8%) and salt (1.11%).
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
ORGANOLEPTIC CHARACTERISTICS: Mild and very personal flavor. Somewhat sour with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma.
MILK: Merino sheep and their crosses.
COAGULATION: enzymatic, produced by the dried flower of the wild thistle Cynara cardunculus or "Hierbacuajo".
WEIGHT: 420 gr.
NAME OF SALE: Sheep cheese. Fat cheese, cured, with a maturation period of 60 days or more.
INGREDIENTS: made with raw sheep's milk (98%), vegetable rennet (0.8%) and salt (1.11%).
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
ORGANOLEPTIC CHARACTERISTICS: Mild and very personal flavor. Somewhat sour with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma.
MILK: Merino sheep and their crosses.
COAGULATION: enzymatic, produced by the dried flower of the wild thistle Cynara cardunculus or "Hierbacuajo".
PRODUCTION AREA: Villafranca de los Barros (Badajoz- Spain)
Suggestions
Slice off the top, this part will serve as a lid, cream is ready to be spread.
Recipes
Torta de Barros Pie
Once the cheese is consumed, the rind can be garnished (chopped meat, vegetables, cooked pasta ...), put the lid again, bake and savour an exquisite dish with cheese.
Baked Torta de Barros
Put 5 or 6 pieces of cheese on a plate, sprinkle with Paprika of Vera. Bake in microwave for 7 to 12 seconds to reheat the dish without the cheese loses its texture.
