“Torta de Barros” Sheep’s Milk Cheese
27.50€
Tasting Notes:
Texture: Liquefied to creamy paste, with bright, unevenly distributed eyes.
Paste color: Very bright ivory white.
Flavor: Mild and very personal. Slightly acidic with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used.
Aroma: Intense and strong.
Rind: Thin and brittle, waxy yellow or ocher in color. Smooth sides and a peripheral surface with the imprint of the ripening support or band.
Soft or semi-soft, cured cheese, traditionally made from raw sheep’s milk.
Wheel: 0,700Kg
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Iberian pork loin, salt, paprika from La Vera, garlic, sugar, dextrose, antioxidant (E-301), preservative (E-252) Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Tender texture, with multiple infiltrations of bright veined fat that melts in the mouth.
Color: From deep purplish red to pale pink.
Aroma: Light smoke and paprika, low mountain herbs and nut.
Flavor: Perfect harmony between sweet and salty, aromatic and full of nuances.
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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.













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