- FlavourFull bodied and fresh
- Type of MilkSheep
- Vegetarian RennetYes
- Weight TypeMin
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated
- Recommended DrinkRed Wine
- IngredientsEwe's Milk, Rennet, Salt
- Typical Valuesper 100g
- Energy kJ350
- Energy kcal1464
- Of which saturates19.83
- Of which sugars0.25
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
Rich and Pungent, Retorta Cheese
Retorta has a smooth, dense and creamy texture and ochre and pungent rind with aromas of mustard. Full-bodied in flavours with noticeable bitterness at the finish.
A distinctive style of cheese that hails from the Iberian peninsula. With a thick yet spoonable texture, this cheese is best eaten by cutting off the top and eating the gooey cheese from the inside. Unusually the cheese is made using a thistle rennet. A tradition harking back to mediaval Jewish settlers in Portugal and Spain to ensure their cheeses were suitable for a kosher diet. The thistle rennet gives the cheese not only its unique texture but also a really interesting flavour profile. With a brioche butteriness, a mustardy pepperiness, a clear note of pleasant bitterness akin to chicory and an undeniable funk.
This kind of cheese is not for the faint of heart, but this smaller format Retorta is a delicious first step into this unusual world of torta styles if you haven’t tried them before. This family produced cheese is made with raw sheeps milk from their own flock in the spanish region of Extremadura (on the portugese border).
Winner of Best Spanish Cheese at the World Cheese Awards 2017.