Torta del Casar Spanish Cheese a vegetarian produce
Torta del Casar is a Spanish cheese made from raw sheep’s milk in the Extremadura region, near the Portuguese border
Torta del Casar PDO is a Spanish cheese made from raw sheep’s milk in the Extremadura region, near the Portuguese border. Named after Casar de Cáceres, its city of origin, the shepherds who made the cheese used to call it ‘atortao’ because it was shaped like a cake or ‘torta’. Torta del Casar is a very rare cheese since it is made from milk of Merino and Entrefina sheep that yield very low milk and it takes a herd of sheep to make 1 kg of the cheese.
Torta del Casar Don Rebesino, en el Palacio de Mijares II
The cheese is aged for at least 60 days upon which it develops a semi-hard, yellow to ochre crust and a soft, spreadable, creamy, almost runnier paste. Its insides are yellowish in color and the aroma very unique. and should be enjoyed as an appetizer or a dessert, spread on bread with a glass of dry, red wine. ENJOY!
Torta del Casar cheese.
- Whole cheese.
- Weight: 0,400 kg approx.
- Pure Sheep Cheese.
- Promotion available: 10£ discount for each additional item. From 2 to 10, valid all items of Jamon Online.
Torta del Casar – The Village extremeña The “Torta del Casar” is a completely natural cheese, made using traditional methods based on raw sheep milk from farms controlled vegetable rennet and salt, and matured for more than sixty days. Light and thin, semi-hard, bark its main feature is its highly creamy texture, which at certain moments makes the pasta, yellowish white color and can reach spilling through the cracks of the bark.
- With a characteristic aroma and taste intense and developed, it melts on the palate, very slightly salty and slightly bitter, this being due to the use of vegetable rennet.
- To fully enjoy a “Torta del Casar”, it must first be tempered to its tasting, as if served cold may not appreciate its qualities sensoriales.Si will consume few days, use a knife tip to open the part top of the cheese, like a cover removed, preventing and removing breaks, leave uncovered inside cream.
- Slather it with a knife blunt on fresh bread or very lightly toasted. When finished, recap the cheese and keep it in a cool place.
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