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Torta del Casar Cheese
About Torta del Casar Cheese
Torta del Casar is a rich, creamy cheese from Extremadura in Spain, named after the town of Casar de Cáceres. It is made from sheep's milk and has a very creamy, almost liquid interior, with a strong, slightly bitter taste. It is traditionally eaten by slicing off the top and scooping out the inside.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Extremadura |
| Protection | PDO (2001) |
| Milk Type | Sheep's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | Minimum of 50% fat in total solids |
| Moisture Content | High |
| Rind | Dry but slightly sticky |
| Texture | Very soft and spreadable |
| Flavor | Rich, slightly bitter |
| Aroma | Earthy, herbal |
| Colors | Straw |
| Forms | Traditionally round, flat, wrapped in cloth |
| Age | About two months |
| Rennet Type | Cardoon flower (Cynara cardunculus) |
What is Torta del Casar Cheese?
Torta del Casar is a PDO (Protected Designation of Origin) Spanish cheese from Extremadura, a region known for its extreme climate and vast plains. This cheese is named after the city of Casar de Cáceres and is a testament to the region’s rich cheesemaking tradition.
Historical Background
For centuries, the flat open land of Extremadura has been used for grazing sheep and goats, particularly the Merina and Entrefina breeds. These breeds are valued not for their milk yield but for their wool and meat. Local shepherds traditionally made cheese from their milk for personal consumption and to supplement their earnings.
Production Process
Torta del Casar is made from fresh raw sheep’s milk using a process that retains high moisture in the cheese. The cheese undergoes a short ripening period of about two months, resulting in a dry but slightly sticky rind and a very soft, spreadable paste inside. The unique method of coagulation involves the use of the cardoon flower (a thistle-like plant) instead of traditional animal rennet, giving the cheese its distinctive texture and slightly bitter flavor.
Traditional Techniques and Modern Adaptations
Historically, the milk was acidified using natural cultures from the previous day's whey, and the cheese was formed slowly in hand-plaited grass molds. Today, Torta del Casar is made in modern dairies using laboratory-derived cultures and plastic forms, with salting usually performed by brining. Despite these modern methods, the traditional use of cardoon flower for coagulation is still required for PDO certification.
Characteristics
Torta del Casar has a straw-colored paste with a thin, reddish-brown rind. The cheese is known for its creamy and spreadable consistency. It has a complex flavor profile, with hints of cream, fruit, hazelnut, and earthy vegetables, along with a slightly bitter note from the cardoon rennet.
Serving Suggestions
This cheese is often served with the top removed so that the soft paste can be scooped out and spread on bread. It pairs well with Syrah or Tempranillo wines. Traditionally, Torta del Casar is enjoyed with crusty country bread, kiwi, Jamon Serrano, and white wine.
Awards and Recognition
Torta del Casar has received numerous accolades, including the "Super Gold" award at the World Cheese Awards in 2019. Its unique production methods and distinctive flavors make it a celebrated cheese both locally and internationally.
Regulations
According to PDO regulations, Torta del Casar must have a minimum of 50 percent fat in total solids, a minimum of 50 percent total solids, a pH of 5.2–5.9, and a maximum of 3 percent salt. These standards ensure the quality and authenticity of this traditional cheese.
