Granja Sardón, in Sardón de Duero, is a large farm and cattle ranch with more than two centuries of history. More recently it has been dedicated to breeding dairy sheep and making new types of artisan cheeses like this Torta using new technology that conserves the raw milk and the vegetable rennet but with a white mold rind.
Very creamy and melt-in-the-mouth with slightly bitter notes from the vegetable rennet. It has a spreadable texture (the inside is eaten with a spoon) and the crust has raw mushroom flavors. All of the cheese can be eaten usually smeared on ‘picos’ (breadsticks), ‘regañás’ (long savoury cheese biscuit) or toasts. It pairs very well with fermented white wines or aged-in-cask, dry and aged sherry (oloroso, palo cortado and cream).
