Torta del Casar

Spanish cheese from Extremadura

A wheel of Torta del Casar

Torta del Casar is a traditional Spanish cheese made from raw sheep's milk. It originates from the Extremadura region in western Spain, specifically from the area surrounding the town of Casar de Cáceres. This cheese is renowned for its creamy texture and distinctive flavor, which is achieved through a unique production process.

History

The history of Torta del Casar dates back several centuries. It is believed that the cheese was first produced by shepherds in the region who used the milk from their flocks of Merino sheep. The cheese gained popularity due to its rich taste and the ability to preserve milk in a solid form.

Production

Close-up of Torta del Casar

The production of Torta del Casar involves several key steps. The cheese is made from raw sheep's milk, which is coagulated using a natural vegetable rennet obtained from the pistils of the wild thistle, Cynara cardunculus. This gives the cheese its characteristic creamy texture and slightly bitter taste.

Once the milk is coagulated, the curds are cut and placed into molds. The cheese is then salted and left to mature for a period of 60 days. During this time, the cheese develops its unique flavor profile and creamy consistency.

Characteristics

Torta del Casar is known for its soft, spreadable interior and its thick, rustic rind. The cheese has a pale yellow color and a rich, buttery flavor with a hint of bitterness from the thistle rennet. It is typically consumed by cutting off the top of the cheese and scooping out the creamy interior with a spoon or spreading it on bread.

Culinary Uses

Torta del Casar is often enjoyed as a table cheese, served with bread or crackers. It can also be used in cooking to add richness and flavor to dishes. The cheese pairs well with red wines and is a popular choice for cheese boards and tapas.

Related pages

• Cheese
• Extremadura
• Merino
• Cynara cardunculus