is the jewel of Extremadura cheese, which originated in the town of Casar de Cáceres. Noted for its unique texture and taste. One of the best cheese from sheep of our country.
to be called cheese cake when they reach their peak of ripeness, so that liquefy cortex becomes the container of heavy cream eaten with wooden spoon and can cause cracks in which emits a slight smell of fermentation.
milk is made from ewe merino and entrefino , a lthough allowed crossings with other races in the country from herds enrolled in the PDO, which graze freely for months and time to make cheese, have a reduced grazing land around certain.
The milk is collected in two daily milkings, and after heating to 25 degrees for an hour or two, is curdled with wild thistle. The curd thus obtained was broken by hand, to reduce it to a very fine texture as a slurry that is left to stand to lose the serum is decanted. Curd, free and serum, divided into the traditional mold, called esparto webbing and will leave a characteristic mark on the edges. Once molded, the descincha and salted on both sides. At this point you pass the cheese on a bed of brooms bark will also mark the upper and lower face. There cheese ripen for at least 60 days, until dough becomes yellow cake with a cream ivory almost liquid, slightly bitter flavor and excellent quality.
Fermentation is handmade, using traditional methods from ancient . This cheese is low, which justifies its high price. Good Business some producers that use controlled. Of the more than 280,000 kilos of cheese produced, 56% is supported by the Designation of Origin Torta del Casar.
30% of production is consumed in Extremadura, especially in the province of Cáceres and 40-45% is consumed in the province of Madrid, leaving the remaining 20-25% distributed between Catalonia, Valencia, Country Basque Country and Andalusia, but can be found in stores specializing in products from Extremadura or gourmet club all over the country.
Before serving the Torta del Casar should be left at room temperature and which, when cold, is not fully appreciate its texture, taste and aroma. can eat with a knife by removing the top and wood smearing on bread or toast. Then cover with the crust have separated prior to its conservation. There
old recipes of Jewish and Moorish that used in sweet and savory sauces , or cut into wedges like a traditional cheese and served with jam or put a counterpoint to the slight bitterness of the cheese. Goes well with red meats and some fish and also supports the company of fresh fruits like grapes, pears and apples. And always appreciates the company of an aromatic red wine with full body.
milk is made from ewe merino and entrefino , a lthough allowed crossings with other races in the country from herds enrolled in the PDO, which graze freely for months and time to make cheese, have a reduced grazing land around certain.
The milk is collected in two daily milkings, and after heating to 25 degrees for an hour or two, is curdled with wild thistle. The curd thus obtained was broken by hand, to reduce it to a very fine texture as a slurry that is left to stand to lose the serum is decanted. Curd, free and serum, divided into the traditional mold, called esparto webbing and will leave a characteristic mark on the edges. Once molded, the descincha and salted on both sides. At this point you pass the cheese on a bed of brooms bark will also mark the upper and lower face. There cheese ripen for at least 60 days, until dough becomes yellow cake with a cream ivory almost liquid, slightly bitter flavor and excellent quality.
Fermentation is handmade, using traditional methods from ancient . This cheese is low, which justifies its high price. Good Business some producers that use controlled. Of the more than 280,000 kilos of cheese produced, 56% is supported by the Designation of Origin Torta del Casar.
30% of production is consumed in Extremadura, especially in the province of Cáceres and 40-45% is consumed in the province of Madrid, leaving the remaining 20-25% distributed between Catalonia, Valencia, Country Basque Country and Andalusia, but can be found in stores specializing in products from Extremadura or gourmet club all over the country.
Before serving the Torta del Casar should be left at room temperature and which, when cold, is not fully appreciate its texture, taste and aroma. can eat with a knife by removing the top and wood smearing on bread or toast. Then cover with the crust have separated prior to its conservation. There
old recipes of Jewish and Moorish that used in sweet and savory sauces , or cut into wedges like a traditional cheese and served with jam or put a counterpoint to the slight bitterness of the cheese. Goes well with red meats and some fish and also supports the company of fresh fruits like grapes, pears and apples. And always appreciates the company of an aromatic red wine with full body.
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