Cheese “Torta de Barros”
Spreadable cheese made with 100% raw full-cream milk from Merino sheep. Coagulated
with natural plant coagulant produced from the wild flower Cynara Cardunculus, or
cardoon thistle. Dry salted with iodized table salt by rubbing.
Maturing: Performed in sealed refrigerated chambers with recirculation of air at a
temperature of between 4° and 5° C, with a relative humidity from 92% to 96
Artisanal maturing on wooden boards, with external wrapping and daily turning for a
maturing time of not less than 60 days, as it is product made with raw milk.
Tasting: It shows a yellow ochre exterior, with the inside pale-yellow, emphasizing the
brownish rind. The sliced tend to be semi-closed with holes, as with more liquid, less
holes appear. Its flavor is very intense and persistent, very complex, always with a hint
of bitterness to the palate. Its smell does not identify its flavour, this being very strong
and intense, above all in the smoother cheeses.
Consumption: The inside temperature of the cheese must be between 20 and 25° C,
once taken out of the refrigerator leave for 3 or 4 hours to reach this temperature and
achieve a uniform temperature and cremosity. Use a knife to cut the rind off the top
of the cheese, but don`t throw it away as it can be used to cover the cheese again. If
you don`t consume it all at once, it is advisable to wrap it in cling film and store in the
refrigerator. Once opened consume within 10 days.
Conservation: The optimal storage temperature is between 2°C and 10° C, and high
relative humidity would be beneficial.
Ingredients: Pork loin of Acorn-fed Iberico pigs, salt, paprika “de la Vera”, garlic,
bay leaf, dextrose and authorised nitrificant salts. No gluten, no lactose.
Curing: 4 Months
Raising: Iberico pigs are raised free in the “Dehesa”, 12000m² for each Iberico
Shipment: 3-7 days
Conservation: Keep it in cool and dry place avoiding prolonged exposure to
sunlight or artificial light. Best-before 12 months
Texture: Tender texture, with significant marbling of shiny fat that melts on
Color: Variation of shades from deep red to pale pink. Fat between golden
Flavour: Explosion of flavors and aromas, light in smoke and paprika
Taste: Perfect harmony between salted and sweet. Aromatic and full of
Artisanal made cheese from raw milk from merino sheep, and matured for 10-12
It has a tobacco to dark brown rind, pressed and firm texture, with unequally distributed
Artisanal made cheese from the purest and freshest pasteurized milk from merino
sheep, and matured for 7-9 months. Natural coating of extra virgin olive oil, it has a
natural ivory-yellow t dark yellow rind, pressed and firm texture, with unequally