From Trujillo, where cheese is taken seriously (and with a spoon), comes this creamy wonder: La Retorta. An artisan cheese made the old-fashioned way, with raw sheep's milk, vegetable rennet, and hands that know what they're doing. No machine here to spoil the good stuff.
Each piece is hand-pressed, turned daily as if it were a small ritual, and left to mature unhurriedly. The result: a cream cheese that seems designed to be spread on bread, closed, and forgotten about.
Smooth, yes. But with character. The kind that doesn't make a splash but leaves a mark. It doesn't need any embellishments or excuses. Just a little hunger and a desire to enjoy.
