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A tangy, creamy, complex cheese, made with pasteurised sheep’s milk and a thistle rennet. Very similar in style to Torta de Casar, hailing from Extremadura. It is slightly sour with a flood of herb flavours and an elegant bitter aftertaste from its Cardoon thistle rennet. Creamy, melting texture that coats the palate. Aromas of wool and pasture. Initial richness balanced by slightly bitter herbaceous notes. It is cured and turned by hand in traditional curing rooms. The texture is soft and creamy and the cheese can be spooned from the rind. An intriguing and complex cheese. Cut the top off, serve with bread or Picos de Pan, and you’ve got a ready made fondue.
Product Size: 1.3Kg