Tortas Cheeses
These are the popular ‘Tortas’ and we could technically consider them as a manufacturing defect because 30-35 years ago these cheeses were mostly destined for pigs as there was no preservation equipment.
The cold of winter and the humidity during the rainy season meant that the cheese did not drain well.
In addition to this, the action of vegetable rennet (cyanara cardunculus) produced, after several weeks, a strong proteolysis, i.e. the cheeses became very creamy and thickened.
Nowadays, the whole process is controlled and industrial refrigeration is used for the production and maturing of the cheeses. Although Extremadura, Andalusia and Gran Canaria are the areas where the tortas are traditionally made, other communities have recently joined in with new formats and presentations.
Torta del Casar
Sour, slightly bitter but with a unique texture due to its creaminess.
La Serena Cheese
Similar to Torta del Casar, but with more character, due to the Merino breed. Its texture ranges from soft to semi-soft depending on the ripening time.
Flor de Guía
The iconic Canarian cheese from the island of Gran Canaria. A seasonal cheese with a very limited production. It is recommended to be consumed in its place of origin.
Los Pedroches Cheese
Similar to that of La Serena due to its geographical proximity. These cheeses used to be produced in winter and in cold periods, although nowadays they are made all year round.