Cream de Barros

Soft cheese made from raw sheep's milk. He has a delicate and very particular flavour. Slightly sour with flood of herb flavours and an elegant bitter aftertaste due to the vegetal rennet. Of strong and intense aroma.


Type: Cream of Torta de Barros.
Composition: Torta de Barros, Penicilliun et extra virgin olive oil.
Production area: Villafranca de los Barros. Badajoz, Spain.
Texture: Unctuous consistency , spattered with penicillium (blue molds)
Colour: Straw colour which tends to increase within the ripening period.
Flavour: Its flavour is pronounced and intense with a persistent spicy sensation.
Aroma: Intense and deep with spicy notes.
Storage temperature: 4-8º C
Eating temperature: 20-24º
Best consumed by: 6 months from the put up for sale.


Ideal for cooking, preparing sauces and to accompany meat or simply spread on crackers.

About us

We are in Villafranca de los Barros
Semillero de empresas, nº5
06220 Villafranca de los Barros, Badajoz (España)

Telf/Fax: (+34) 924 520 429
Teléfono: (+34) 924 523 604

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