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produced in La Rioja
Net weight: 250g approx
stuffed into natural casing and cured for 3 months to produce a rich
An iconic show-stopping centrepiece for parties and festive tables
Net weight: wedge approx
Torta de Barros (vegetarian), 200g easter produced in La RiojaRich, earthy, hint of bitterness. Cut off top, scoop and share like a Vacherin. Traditional Torta. Winner: Silver at the World Cheese Awards 2023 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 bodied cheeses with a soft, sometimes liquid interior. Queseras de Barros makes an excellent example using the milk of the indigenous Merino sheep. The
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