La Retorta 160 g Finca Pascualete
Artisan cheese made from raw or pasteurized sheep’s milk and vegetable rennet matured for 45 days. It is made on a farm dating back to the 12th century, owned by the Countess of Romanones, La Finca Pascualete. Herds of sheep graze next to the cheese factory enjoying a landscape populated by forests of oaks, cork oaks and a multitude of herbaceous species, which provide the cattle with a 100% natural diet. On the palate, it is a cheese that is fatty and creamy. Notes of clean wool and a subtle sour aftertaste, typical of vegetable rennet, stand out. The raw milk variety has a stronger flavor than the pasteurized milk variety. It has an almost liquid texture, the result of continuous daily turning. It is eaten with a spoon, opening the upper lid of the cheese, or spread on bread. Although it also offers other applications in the culinary field.
Weight: 160 g
Treatment: Raw milk / Pasteurized milk
Maturation: 45 days
Origin: Extremadura (Spain)
Packaging: Plastic film and cardboard