Torta del Casar DOP Medium
With raw sheep's milk and vegetable rennet (Cynara Cardunculus), this precious cheese is elaborated and undergoes intense proteolysis in its ripening...
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With raw sheep's milk and vegetable rennet (Cynara Cardunculus), this precious cheese is elaborated and undergoes intense proteolysis in its ripening process until it becomes an ideal soft paste to spread.
The fermentation that occurs inside is unnatural and somehow keeps its SECRET. Bacteria from raw sheep's milk, pastures from the plains of Cáceres, grass rennet, and climatic conditions cause these cheeses to be ATTACKED during their cure, until they become almost liquid.
The secret of the maturation of at least 60 days, lies in keeping it in a cold and humid environment with periodic flips to get the consistency of its bark.
Discoidal cheese, domed, waxy, subtle and yellowish bark, which retains inside a soft, spreadable and very creamy paste of ivory yellow color. Its intense flavor to sheep's milk is very peculiar, slightly bitter, due to the use of the rennet of grass.
Size: 500-580 gr (approx.)
Exterior Appearance: Cylindrical shape with smooth faces. It comes in a wooden box. Dry, smooth waxy bark of yellow waxy color.
Interior Appearance: When cut, the paste is pale yellow. It may present some eyes produced by fermentation and unevenly distributed.
Smell: Soft, of low to medium intensity, to sheep that resembles clean wool.
Texture: Soft and unsteady. High or very high creaminess. Fluid to the palate. Fine type granulosity.
Taste: Soft but intense, somewhat lactic. Fatty to the palate. Very small salty taste with a characteristic bitter-sour touch.
Somewhat acidic fruits (kiwis, apple, cherries). Quince meat and little sweet jams. Nuts (pistachios and almonds).
Fruity white wines (Chardonnay, Riesling, Verdejo). Cavas brut type.
Quesos del Casar
Ctra. Casar - Arroyo s/n
Casar de Cáceres , Cáceres 10190
|Phone:||927 29 05 96|