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Cheese from Spain, Extremadura
Raw milk of Merino sheep and their crosses is set with a coagulant from cardoon flowers (Cynara cardunculus). In the Extremadura torta method the milk sets at about 28 °C with no souring and is cut after 60–70 minutes, pressed only 2–3 hours and ripened cold, at 3–6 °C, for at least 60 days. The cardoon enzyme breaks down the casein and gives the soft, spoonable centre.
| Raw milk of Merino sheep and crossbreeds | [icex2023][cicytex] |
| Vegetable coagulant from cardoon flowers (Cynara cardunculus) | [brindisa][cicytex] |
| Salt, dry or as brine | [cicytex] |
| Starter | the raw milk's own bacteria; CICYTEX says how fast a torta ferments depends on the bacteria in the raw milk (Extremadura tortas in general) |
Total time across the recorded steps: 2 months – 3 months
What changes: Cardoon-flower coagulant sets the raw ewe milk slowly at about 28 °C
The cardoon coagulant gives a softer curd than animal rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk of Merino sheep and their crosses is set with a coagulant from cardoon flowers (Cynara cardunculus). In the Extremadura torta method the milk sets at about 28 °C with no souring and is cut after 60–70 minutes, pressed only 2–3 hours and ripened cold, at 3–6 °C, for at least 60 days. The cardoon enzyme breaks down the casein and gives the soft, spoonable centre. Made in 5 steps over 2 months – 3 months. The longest step, ripen cold, takes 2–3 months (CICYTEX (Centro de Investigaciones Científica…) and runs at 3–6 °C (CICYTEX (Centro de Investigaciones Científica…).
| Main step | 2–3 monthsReported[cicytex][icex2023] | Ripen cold |
|---|---|---|
| Temperature | 3–6 °CReported[cicytex] | Ripen cold |
| Acidity | pH at least 6.7Reported[cicytex] | Set with cardoon |
A cardoon-set Merino torta from Tierra de Barros, outside the Torta del Casar and Queso de la Serena PDO areas; ICEX describes its flavour as more intense than both.
Made from raw milk and ripened at least 60 days in the Extremadura torta method. CICYTEX warns that milk stored cold too long grows proteolytic Pseudomonas, some of which can be toxigenic. In a study that deliberately added low levels of E. coli O157:H7 to raw milk for Cheddar and Gouda, counts fell during ageing, but it was still detectable after selective enrichment past 270 days. The authors suggest that 60 days alone does not eliminate it in those cheeses. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
For Extremadura torta-style cheeses in general, ICEX (Axelrod 2023) says they have been made for about 100 years, citing the Torta del Casar consortium. When the value of wool fell, sheep ranchers turned to milking and cheesemaking; local lore says a cardoon thistle fell into a milk vat and the torta was born. Quesería Tierra de Barros in Villafranca de los Barros, Badajoz, makes several torta-style cheeses from the raw milk of Merino sheep and crossbreeds. No source used here gives a date for Torta de Barros itself.
