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Torta del Casar D.O.P.

. Posted in CHEESE - Sheep's Milk

Extremadura

Torta del Casar D.O.P.

Sheep milkRaw milkD.O.P. Torta del CasarD.O.P.

It is produced in the central and southern parts of the Extremadura region where the summers are long and hot and the winters are short and mild. As a result, a thin layer of top soil gives rise to herbaceous plants of high nutritional value as well as oaks, bushes, and cork oaks. Entrefina and Merina sheep graze upon these pastures yielding flavorful milk. Torta del Casar is made from sheep’s raw milk, salt, and the “cuajo” plant (Cynara Cardunclus, also known as artichoke thistle or wild artichoke) and aged for 60 days. This D.O.P. cheese has a fine, soft delicate rind with a yellowish color and light mold spotting. The interior is creamy and spreadable, almost spoonable. With a special aroma and strong mature taste, Torta del Casar is also slightly salty and bitter due to the use of the “cuajo” plant. Torta del Casar must be enjoyed at room temperature.

If the cheese is going to be consumed within a few days, the top of the cheese is removed as if removing a lid and the cheese is best served spread over lightly toasted bread. If the cheese is going to be consumed over a longer period of time, it is advisable to cut the cheese in portions when cold, wrapping and storing each piece individually. Suitable for Vegetarians.
Item
Code
Aprox.
Weight
Degree  of
Ripeness
Shape
Fat 
i.d.m.
Min.
Units
x Box
Packaging
Best
Before
Region
95-01 1,1 kg Min. 60 days Cylindrical 45% 4 Shrink-Wrap 180 days Extremadura
8395-02 750 g Min. 60 days Cylindrical 45% 8 Shrink-Wrap 180 days Extremadura