https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Torta_Ca%C3%B1arejal_cheeseTorta Cañarejal cheese - Revision history2026-07-18T02:22:26ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Torta_Ca%C3%B1arejal_cheese&diff=245705&oldid=prevChef: de-dupe meta2016-05-17T14:13:47Z<p>de-dupe meta</p>
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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2010/08/torta-canarejal.html Mundoquesos]'''''<br />
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[[Image:Torta Cañarejal cheese.jpg|thumb|300px|right|Torta Cañarejal cheese]]<br />
Torta Cañarejal is a soft, [[Unpasteurised|unpasteurised]], [[Ewes' milk cheese|ewes' milk cheese]], produced by the Santos family of Pollos in the Valladolid province of Castilla-León, and is made using thistle [[Rennet|rennet]].<br />
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The [[Cheese|cheese]] is a typical 'torta' type, having a liquid, creamy, straw-coloured to ivory interior and a thin, rind covered in white [[Mould|mould]]. It has a characteristic intense aroma and is of mild to medium strength. It is sold in weights of 200g, 500g and 1kg and is matured for at least 2 months. The [[Fat|fat]] in dry matter content is 45-50%.<br />
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In 2006, Ferrán Adrià, used this cheese as a base for his dish entitled 'The [[Sheep]], the [[Cheese]] and its Wool' in which pieces of cheese are hidden under [[Candy|candy]] floss, accompanied by a little [[Cherry|cherry]] [[Sauce|sauce]].<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Castilla-León cheeses]]<br />
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