Cheese “Torta de Barros”
25.50€
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.
Piece O,700Kg
Related Products
-
Rosemary-Cured Merino Sheep Cheese
15.75€Tasting Notes:
It is a cheese with an intense flavor and a very pleasant bouquet, with a distinctive rosemary aftertaste, designed to satisfy the finest palates.
-
Iberian Acorn-Fed Chorizo
20.00€Ingredients:
Lean pork, sea salt, “La Vera” paprika, garlic. Gluten-free. GMO-free.
Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Meaty and juicy.
Color: Deep purplish red.
Aroma: Intense, with notes of low mountain herbs and “La Vera” paprika.
Flavor: Full-bodied flavor with a balanced ratio of fat and paprika.
Perfect harmony between sweet and salty, aromatic and full of nuances. Not spicy at all.
-
Iberico Bellota Paleta 80gr Gourmet presentation
14.00€Iberico Bellota Shoulder from Iberico pigs raised in free in the “Dehesa” of
Extremadura and fed with acorns and native grasses -
Hand-Cut Iberian Bellota Shoulder (80g)
13.00€80g Hand-Cut Iberian Bellota Shoulder. Artisanal knife-cut slices from a whole shoulder, sourced from purebred Iberian pigs that roam freely in the Extremadura dehesa.