TORTA DEL CASAR

EXTREMADURA

UNPASTEURISED

VEGETABLE RENNET

An organic ewe’s milk cheese using Cardoon flowers (a wild thistle) as a coagulant. A delicate natural washed rind, peachy in colour from the light olive oil rub, the interior pate is soft and melting with a strong spicy aroma from the thistle. Made from the milk of the Merino and Entrefina breeds, the taste is salty and slightly bitter in a herbal bosky style – sweet and sour – to be enjoyed with a glass of dry, red wine with plenty of structure.