Cheese Torta del Casar D. O. P, gluten free.
What do we find in this product?
The cheese Torta del Casar is a well-known cheese with D. O. P of the province of Cáceres. Its main quality differentiator from other cheeses is its creamy texture with characteristic oily, melting and graininess, soft, or null.
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- Crafted with milk from merino sheep and entrefina.
- A creamy texture, being a soft paste-spreadable.
- intense Flavor, melting on the palate, slightly bitter.
- intense Flavor, melting on the palate, slightly bitter..
A cheese that is amazing, soft and with multiple options with D. O. P. tetilla cheese. Enjoy this jewel of galician cuisine.A cheese that is amazing, that your usual way of tasting is quitanto the upper crust as if it were a cap, and smeared its interior. Enjoy this jewel of the gastronomy.
protected Designation of origin "Torta del Casar"
The torta del casar is a cheese made with raw milk of sheep from the trunks merino and reach these goals, carrying out the coagulation with vegetable rennet from cardo Cynara cardunculus, with a maturation period of a minimum of 60 days
The geographical area of production of the milk and of the development of Torta del Casar comprises the province of Cáceres, Extremadura.
Both production of milk and cheese production, including the stages of renneting, cutting, molding, pressing, salting and ripening, should be carried out in Cáceres.
traditional Recipe and craft
The Torta del Casar is a cheese made in Cáceres (Extremadura, Spain) with raw milk of sheep.
Your bark, medium-hard, defined and well differentiated from the pulp, with a color in ochre tones without adding dyes. The paste is of a consistency soft to very soft, with a yellowish color. The texture, its fundamental quality differentiating of this cheese, is a creaminess moderate or high, flux, and graininess void or soft.
Has the shape of a cylinder with a height of 5-7 cm and a diameter depending on the small or large size of 11-13 cm or 14-17 cm
raw sheep Milk, vegetable rennet, natural and salt.