La Retorta: This creamy raw sheep's milk cheese is made in the traditional method of curdling milk with dried wild thistle flowers. Finca Pascualete uses milk from their own flock and they stay true to the time-honored recipe which requires daily turning by hand. The resulting aromatic cheese is praised for a smooth yet persistent flavor. The wild flowers lend a hint of bitterness to balance it's remarkable richness. Weighing in at 140 grams, La Retorta has understated packaging, wrapped in corrugated cardboard and tied with raffia string.
To serve bring the cheese to room temp and cut off the top rind like a lid.
The Count & Countess of Romanones
This popular La Retorta has gained notoriety not just for its flavor and quality, but also for it's fascinating origins. Established in the 1940's by Luis Figueroa and Aline Griffith, Finca Pascualete is located on a famed Extremadura estate that has been in Figueroa's family for nearly 800 years, the palacio itself was built in Roman times. The rich history of the estate took on a new life through Aline and Juan. Having met when Aline was working as a CIA agent, the couple settled into life in Northern Spain where they became known as the Count and Countess of Romanones.
Cheesemaker, Juan Figeuroa
“The cheese showcases the singularity of the land, the estate where the flock grazes and the city of Trujillo. It is a farming and agricultural project with a history dating back to 1232 which gained new dimension in 2010 with the inauguration of the cheese factory, achieving important international recognition." – Juan Figueroa (Aline's Grandson)
About the World Cheese Awards
Finca Pascualete's La Retorta was one of 2,727 entries from all of the world. 250 expert judges worked in teams of four to identify medal-winning cheeses. The super gold medal was reserved for each teams favorite cheese. The 62 super gold cheeses were then ranked by a second panel of judges to award "best of" categories and to decide the World Champion.
Source: Roger's Collection