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Torta de Barros

The award-winning cake in the world

Torta de Barros is a pecorino cheese soft cheese made from raw milk. Soft and very personal flavor, somewhat acidic with explosion flavors of herbs and an elegant bitter aftertaste produced by the plant roots. Strong and intense aroma. It comes in formats of 440 grams, 750 grams and 1400 grams.

Añejo de Barros

The old flavor of an ancient cheese

Elegant and distinguished Añejo de Barros made from raw sheep's milk using wholly artisanal methods. Cheese remains drier at controlled temperature and humidity for three months. Then vacuum packed with extra virgin olive oil, remaining a minimum of seven months in cellar environment in which the aging process continues. It comes in formats of 440 grams, 840 grams and 1500 grams.

Curado de Barros

An exquisite cheese curds

Barros curds, hard paste cured cheese made from raw sheep's milk .. From intense flavor and well structured in the mouth. Its slightly spicy flavor is accentuated with the passage of time. They have a minimum maturity of three months, after which vacuum packed and go on sale in formats .It has 440 grams, 840 grams and 1500 grams.

Cancho Roano (D.O.P.)...

Best Spanish Cheese. World Cheese Contest 2013

One of our flagship products, cancho roano with Protected Designation of Origin "Queso de la Serena". A pecorino cheese soft paste or cake made from raw milk from Merino sheep. Mild flavor and very personal with an elegant bitter aftertaste produced by the plant roots. Intense aroma, is presented in formats of 750 grams and 1400 grams.

Torta de Barros (Cabra)

Soft goat cheese pasta or cake made from raw milk. A pleasure for your senses. Strong and intense aroma. It comes in the form of 700 g, 720 g in boxes of 6 units.

Rollito de Barros

A soft cheese and very personal

Cheese curds Lactic coagulation, made with pasteurized goat's milk. It presents mold crust and texture is creamy and melting. Its flavor is mild and palatable. A cheese in a comfortable and ideal format to accompany any meal thanks to its wonderful organoleptic characteristics.