Maturation: minimum 60 days
Torta del Casar is a DOP sheep’s milk cheese from Extremadura region in Spain. It gets its name from the city of Cáceres where it was first produced, but also from the disk-shaped flour cake (torta) of its body.
This remarkable cheese is produced from very small quantities of unpasteurized milk yielded from Merino and Entrefina sheeps grazing on wild thistle plants. The cardoon rennet used in its making gives a slight bitterness touch to a well-balanced mild flavour. Aged for at least 60 days, it renders a creamy core, semi-hard crust and a perfect texture.
This Spanish delicacy may be eaten in many ways. The best one is to serve it whole, with the top sliced off and spread on breads with fruits, nuts or Spanish cold cuts. Some may also enjoy it warm, straight from the oven.
White wines (Sauvignon Blanc), sparkling wine (Cava, Champagne, Prosecco), Cider
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