Editorial Reviews:
Product Description
We are thrilled to finally offer one of our favorite Spanish cheeses - Torta del Casar. 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 simply from unpasteurized sheep's milk, salt, and the cuajo plant (Cynara Cardunclus, also known as artichoke thistle or wild artichoke) and aged for 60 days.Torta refers to the cheese's shape. Shepherds, who first made this cheese, realized that the inside of the cheese remained semi liquid, causing the middle of the cheese to sink, giving it the form which we know today. The shepherds used the word atortao, meaning cake shaped, as it did not resemble traditional cheeses. Casar comes from the name of the place where it originated, a town called Casar de Caceres, situated 11 km. north of Caceres. This protected Designation of Origin 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. To taste this gem of Spain, make sure it is room temperature, slice the top off and spread on your favorite bread or cracker. - Made from unpasteurized sheep's milk.
- Photo depicts 2 lb. form of cheese.
- Suitable for Vegetarians.
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