Featured in Culture Magazine Spring 2013 Issue
Made with thistle rennet in the ancient style of a Spanish shepherd’s cheese, Torta de Trujillo is lusciously creamy and complex, with a velvety texture.
In keeping with the Spanish spirit of our Centerfold cheese, we’ve selected Fermín’s Jamón Ibérico as a robust accompaniment to Torta Finca Pascualete—and added a beautiful maple wood knife to serve them with.
More popularly known as Pata Negra, Jamón Ibérico is produced from the dry-cured legs of the Ibérico pig, a descendent of the wild boar. These prized pigs wander free for the last three months of their lives, foraging on fallen acorns—known as bellota—within their natural environment in the dehasa, a native oak forest of western Spain. As a result of their rich nutty diet, every slice of dry-cured Jamón Ibérico is marbled with silky, flavorful fat and meat.
The handsome wooden cheese knife included is hand-carved in Vermont; it’s ideal for serving soft and semisoft cheeses, as well as for spreading.