Author Topic: torta cañarejal and kin  (Read 375 times)

Offline Dibbs

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torta cañarejal and kin
« on: June 05, 2013, 08:46:31 AM »
Does anyone have a recipe for something like this?

http://aforkfulofspaghetti.blogspot.co.uk/2010/04/ewe-must-try-this-runny-cheese-fun-with.html

or this

http://www.brindisa.com/store/cheese/all-cheese/torta-de-barros-sheeps-milk-torta-1kg/

They are cheeses that you cut the top off and use as a dip.  Kind of like an overripe Cam but bigger and thicker with a more robust rind.  If I just did a bigger Cam I think it would fall apart by the time it got this ripe.

If nobody has a recipe perhaps some suggestions on getting a stronger rind on a Cam type cheese would be helpful.


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