Torta del Casar Cheese

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#270 of 375 cheese types

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.

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.

Key Facts About Torta del Casar Cheese

Country of Origin Spain
Specific Origin Extremadura
Certification PDO (2001)
Milk Type Raw sheep’s milk
Milk Treatment Raw
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
Forms Traditionally round, flat, wrapped in cloth
Age About two months
Rennet Type Cardoon flower (Cynara cardunculus)