Once you’ve sliced off the top of this little orange beauty, and you can see the fondant-like creamy paste in the middle, you’ll realise the only way to eat La Retorta is with a spoon or a piece of dipped bread.
Once you’ve tasted its exquisite ewe’s milk flavour, you’ll realise why it won ‘Best Spanish Cheese at the World Cheese Awards in 2017’. It’s miraculous.
£13.95 (approx. 160g)
Out of stock
| Cheese Type | |
|---|---|
| Milk |
What’s La Retorta taste like? a smooth, dense and creamy texture that is usually eaten with a spoon.
Where’s it from? Cáceres, Extremadura, Northern Spain.
Packaging: This cheese is UNPASTEURISED. A wrapped 130g circular whole cheese in a cardboard case.
La Retorta is also part of the Pong Cheese Christmas Extravaganza Box. The box also includes Harrogate Blue, Cave Aged Wookey Hole Cheddar, Valencay and Delice de Bourgogne 200g.
When you need a sophisticated lunch option look no further than this Poached Potted Salmon, which could be made with La Retorta. It’s ideal for creating little party canapes or to spread on a slice of toast, it’ll even work as a sandwich filler. It’s decadent and rich so one little pot should serve about 6-8 people.
What could be more delicious and inviting than a warm and gooey cheese pastry? These filo pastry bites look incredible and taste sensational.
These small bruschetta bites are real party-pleasers, and great for lunch too. The brie with blackberry and honey combination is a chef flavour classic.
We love this Rosemary and Cheese Tart recipe from Milk Made, where oozing cheese meets sweet, fattened figs.
Try this delicious salad of warm fine green beans and tiny new potatoes with chunks of soft cheese. Ideal as a starter, light lunch or healthy supper.
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julie.judson –
As a new student of cheese I have eaten this cheese with trepidation. I dipped my spoon in and found it to be not terribly spoonable as suggested, but the taste was very unctious and lovely. It seemed to be a bit firmer than an oozy brie or camembert and I had to do quite a bit of effort to get it off the spoon. It would be lovely in a jacket spud or toast I feel.
Ian Allsop –
I perhaps ate mine a little early as it was firmer than expected. A beautiful cheese that I would definitely have on my cheese board as frequently as possible.
Mathew Bennett (verified owner) –
Strong, pungent and creamy and soft a lovely tasting cheese
Jane Grieve –
Very ripe and unctuous. It was absolutely delicious