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Cured soft cheese or cake, made from raw milk. Mild flavor and very personal. Somewhat acidic with an explosion of herbal flavours and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma. Weight 200g approx.
Type of Cheese: Torta de Barros cream cheese
Composition: Torta de Barros, Penicilliun and extra virgin olive oil
Production Area: Villafranca de los Barros. Badajoz. Spain.
Texture: Unctuous consistency, dotted with penicillium (blue mould).
Colour: Straw-coloured and more intense the more cured the cake is.
Flavour: pronounced and intense flavour with a persistent spicy sensation.
Aroma: intense and penetrating with spicy notes.
Storage Temperature: 4-8º C
Storage Temperature:4-8º C
Cured soft cheese or cake, made from raw milk. Mild flavor and very personal. Somewhat acidic with an explosion of herbal flavours and an elegant bitter aftertaste produced by the rennet used. Strong and intense aroma. Weight 200g approx.
Type of Cheese: Torta de Barros cream cheese
Composition: Torta de Barros, Penicilliun and extra virgin olive oil
Production Area: Villafranca de los Barros. Badajoz. Spain.
Texture: Unctuous consistency, dotted with penicillium (blue mould).
Colour: Straw-coloured and more intense the more cured the cake is.
Flavour: pronounced and intense flavour with a persistent spicy sensation.
Aroma: intense and penetrating with spicy notes.
Storage Temperature: 4-8º C
Storage Temperature:4-8º C
