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This delicious cheese is very similar to the torta de casar cheese, hailing from the same region. While torta de casar has a harder rind and softer cheese, the tortita de barros has a similar texture and can actually be spooned from the rind with ease.
This delicious mini cheese utilizes the same coagulant as the torta de casar - the cardoon thistle. This interesting thistle lends sourness and a slight bitterness to the cheese. When it comes to the milk used, tortita de barros uses either pasteurized, or unpasteurized milk, depending on the source. The result is a cheese that is rich, fatty, and brings forth the strong flavors of the earth.
This cheese is best enjoyed with fresh crusty bread or Picos de Pan. It is also paired perfectly with a Barolo or Chianti, thanks to the dryness and acidity, which cuts through the fattiness and richness of the cheese rather well.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.