Cremositos de Zujar (Torta de Oveja)
posted on 30 March 2017 by admin
This month we take a closer look at Cremositos de Zujar (Torta de Oveja) courtesy of artisan producers Arte Serena; a celebrated regional cheese unique to Badajoz (Extremadura) that traditionally uses raw milk from Merino ewes famed for their high quality milk. 100% Vegetarian friendly, the cheese makers traditionally opt for rennet extracted from wild thistles, that leads the cheese to soften, rather than hardening, when it matures. Striking, full flavoured and truly unforgettable, this lovely washed rind is best enjoyed ripe when it’s at its most creamy. Simply slice off the top and accompany with a nice crusty baguette and a generous dollop of jam or chutney. Sorted!