Thistle Power: Torta de Trujillo
Cheese blogger Kirstin Jackson is making a case for thistle rennet, specifically its use in the Spanish sheep's milk cheese Torta de Trujillo -- which was our Spring 2013 Centerfold. Are you part of our centerfold club, or did you have another chance to try the cheese? Are you a fan of thistle rennet?
First, thistle rennet encourages a soft, silken paste. Traditional animal rennet (cow, stomach, lining) can help age a cheese into a firm style but from what I’ve heard, thistle rennet helps form a softer, creamier paste that doesn’t firm as much as it ages.
Photo by Kirstin Jackson