Description
It is not the torta del casar, it is not just any cream cheese, it is the best cream cheese in the world. A cheese that has won 7 international awards.
This creamy sheep cheese is made in a different way than the rest of our cheeses. The secret lies in the rennet we use for its manufacture, vegetable rennet, obtained from the flower of the wild thistle Cynara Cardunculos. Thanks to the coagulating properties of the thistle flower, used for years by our shepherd ancestors, today we can obtain a majestic cheese in which the paste has turned into cream. In the past, it was cheaper to collect thistle flowers than to obtain animal rennet and, in addition, it was usually the shepherd himself who had to produce his own rennet, the vegetable being easier to preserve.
Vegetable rennet is capable of respecting all the aromatic characteristics of the best raw material, fresh sheep’s milk, giving the cheese bitter nuances in the mouth that make it irresistible and addictive. It has a semi-hard rind, with a yellow to ochre color. The paste ranges from soft to spreadable, from white to yellowish in color, with a closed cut, but soft and unctuous.
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