Torta del Casar

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Torta del Casar
Torta del Casar.jpg
Country of origin Spain
Region, town Casar de Caceres, Caceres
Region Extremadura
Source of milk Sheep
Pasteurised No
Texture Semi-hard
Aging time 60 days minimum
Certification protected-origin status 2003
Commons page Related media on Wikimedia Commons

Torta del Casar is a cheese made from sheep's milk in the Extremadura region of Spain. It is named after Casar de Cáceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside.

In 1999, the cheese was given protected-origin status, regulations that stipulate not only where it can be produced, but also that it can only be made with the milk of Merino and Entrefina sheep. These breeds have a low yield of milk, and it takes the milk of 20 sheep to make a 1 kg (2.2 lb) wheel of Torta del Casar.

See also[edit]