Milk type: unpasteurised ewes' milk (raw milk)
From Badajoz, Extremadura
Net weight: whole cheese approx. 440g
There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior.
Queserías de Torta de Barros make an excellent example using the milk of the indigenous Merino sheep. The cheese has an earthy yet creamy aroma and the soft paste is rich, salty and full flavoured with a hint of bitterness on the finish.