Finca Pascualete Mini Retorta Cheese
SPAIN'S AWARD WINNING RETORTA CHEESE
Best Spanish Cheese 2017 at the World Cheese Awards
Made from raw's ewes milk cheese from Extremadura
Artisan cheese maker since the 13th Century
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Description
Made by Finca Pascualete and established since the 13th Century, this Spanish torta cheese is made from unpasturised sheep’s milk with nothing other than the addition of salt and thistle rennet, making it suitable for vegetarians. The sheep graze on the wild pastures of Extremadura which imparts a floral herbacious flavour to the cheese.
The cheese is creamy, almost liquid, with an ivory colour and a powerful flavour and aroma.
Soft, unctuous and creamy, Finca Pascualete Retorta cheese is best eaten by cutting of the top and spooning out the creamy paste onto some toasted sourdough.
Ingredients
| Un-pasteurised sheep’s milk |
| thistle |
| salt |
Details
| Net Weight: 140g |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: Finca Pascualete |
| Packaging: Plastic wrap with cardboard box |
| Storage: Keep refrigerated |
| Usage: Ready to eat |
| Region: Extremadura |
Nutritional Values
| TYPICAL VALUES | Per 100g |
| Energy KJ | 1.461Kj |
| Energy kcal | 349.63Kcal |
| Fat | 29.62g |
| of which saturates | 19.24g |
| Carbohydrate | 1.42g |
| (of which sugars) | 0.2g |
| Fibre | <0.5g |
| Protein | 19.36g |
| Salt | 1.41g |
Recycling Information
| All of our food packaging can be reused, recycled or disposed of in a sustainable way. Learn more |
Delivery Information
| Standard Delivery (orders under £75) | £8.50 |
| Standard Delivery (orders over £75) | FREE |
| Priority Delivery (orders under £75) | £11.95 |
| Priority Delivery (orders under £75) | £3.45 |
| Collection | FREE |
The Source
Finca Pascualete
Finca Pascualete was created in 1232 and is based in the Extremadura region of Spain. Winning
In their constant search for excellence, Finca Pascualete rigorously and exhaustively controls through handcrafted care, each step in the production of their cheeses. They do this from raising and fattening their own livestock, to milking and the treatment of the milk; hand compressing and daily turning the cheeses during their aging process
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