The Story Behind Your New Favorite Cheese | culture: the word on cheese
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The Story Behind Your New Favorite Cheese

One year ago, Torta de Trujillo from Finca Pascualete was our bold, oozy spring centerfold. We couldn’t help but feel a bit nostalgic for it when we spotted  Finca Pascualete’s Retorta on Food52, a less intimidating cheese than Torta de Trujillo, with the same spoonable texture everyone loves so much. Learn about this unique Spanish cheese below, where you also have the option to purchase. (P.S. Want to know what cheese we’re loving right now? Check out our current spring centerfold, Baetje Farms Bloomsdale!)

With 1,200 ewes, it took 2 years to perfect this small round cheese. It has a thick yellow rind and a pungent aroma you can smell from the next room. The silky-smooth interior is too creamy to cut — to eat it, you slice off the top layer of rind and spoon it out. 

Read more on Food52

Photo by James Ransom

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.