Description
The Torta del Casar PDO is a cheese made with raw sheep's milk from the Merino and Entrefino breed.
Production Area
Torta del Casar PDO is produced in many municipal areas of Cáceres, in the Autonomous Community of Extremadura.
Production Method
The curds are obtained using vegetable rennet of thistle flower at a temperature of 28-32°C for 50-80 minutes. After the breaking of the curds the paste is put into cylindrical moulds and pressed to remove all remaining whey. The paste is then dry-salted or immersed in brine and left to mature in a place with a low temperature and a high humidly for at least 60 days. During maturation the cheeses can be squeezed, in which case they are wrapped in a cloth, to avoid losing the creamy contents, owing to the rind still being soft and fragile.
Appearance and Flavour
Torta del Casar PDO has a cylindrical form with a semi-hard, yellow-ochre rind. Inside the paste is soft and spreadable, of yellowy-white colour and with holes. The cheese is slightly bitter with a very persistent aftertaste.
History
There are many historic documents which testify to the ancient production methods of Torta del Casar PDO in the area of Extremadura. Around the end of the 13th century, King Sancho IV allowed the use of the land for the rearing of cattle to increase the production of the cheese. The importance of Torta del Casar PDO can be seen in the way it was once used as currency.
Gastronomy
If whole, Torta del Casar PDO should be kept in a fresh place. Once sliced, it is better to keep it in the refrigerator, preferably in the least cold compartment and wrapped in tin foil or Clingfilm. If it is supposed to be eaten quickly, it can be kept cutting off the entire top, just like removing the lid off a pot. It goes wonderfully with meat, fish or vegetable dishes. It can be used to prepare sauces, desserts and ice creams. It is also good by itself, spread on bread. It goes very well with red wine.
Marketing
It is sold as Torta del Casar PDO. It is marketed whole and packed with weights of 1 kg or 600 gr.
Distinctive Features
Torta del Casar PDO owes it characteristic flavour to the use of the vegetable rennet, coming from wild curds, which gives it a particular hint of bitterness.
