The Christmas holidays are back and the Casar cake. Extremadura cheese with Protected Designation of Origin is presented once again as a great option. To share with our family and friends on these dates of meetings and encounters. So you can know and share the Torta del Casar.
With its original texture, its intense aroma and its particular taste full of nuances. La Cake it is a surprising combination of sensations to enjoy in company. Thus discovering a cheese in which prestige and tradition come together to offer an experience as simple as it is surprising. Thanks to its certified origin, this cheese offers a guarantee of quality without losing the tradition of the old cheese factories.
A cheese that combines with an infinite number of products
Likewise, if you want to combine the Torta del Casar with other foods, this cheese can be used in all types of cuisine. It combines perfectly with meat, fish, pasta, sauces and even combining sweet and salty in desserts. If you are also a wine lover, the Torta del Casar it can be accompanied with full-bodied whites, cava or sherry.
However the Torta del Casar it is not just taste and originality. Also people, ranchers who milk the sheep twice a day all year round. All this to obtain the best milk, cheese masters who pledge their knowledge in artisan production. The daily turning, the curling of each Casar cake so that its bark does not break.
And by your side, working to guarantee the origin and quality of the Torta del Casar, there is the Regulatory Council. Day by day they control the purity of the entire production process. All this to offer full security and confidence to those who have opted for this extraordinary cheese Extremadura.
Decalogue of the Torta del Casar
1. What is it?
It is a completely natural cheese. Made using traditional methods based on raw sheep's milk from controlled herds, vegetable rennet extracted from thistle Cynara cardunculus, and salt.
2. Where is it made?
The traditional production territory is located in the central plains of Caceres, Estremadura. It is made up of thirty-six municipalities in the regions of Plains of Cáceres, Sierra de Fuentes and Montánchez. With the population of Casar de Cáceres at the head, which is the cradle of cheese and the origin of its name.
3. What are its characteristics?
The light and fine crust of golden tones, the color of the pasta between white and ivory. The uniform, creamy and melting texture, with lactic and vegetable aromas. Very slightly salty and slightly bitter taste due to the use of vegetable rennet. To the pressure of the fingers it should present a soft consistency.
4. How to identify it?
The authentic cheeses PDO Torta del Casar they hide under the unmistakable red and gold of their control label. Guarantee of origin and quality that can only be offered by Protected Designation of Origin.
5. When to get it?
Throughout the year. The know-how of ranchers and cheesemakers has made possible the existence of the Torta del Casar of exceptional quality at any time.
6. Where to get it?
It can be purchased at their own direct sales points cheese shops. Also in food establishments specialized in products gourmets. By supuesto, in supermarkets with areas dedicated to cheeses.
7. What kind of care do you need?
Once purchased, the protective plastic must be removed. Keep until consumption at a temperature that does not exceed 12 degrees. If it has already been opened, it is convenient to consume it in a maximum time of between 15 and 20 days.
8. At what temperature to serve it?
To fully enjoy the qualities of texture, aroma and taste, it is necessary that it be around 21 degrees of temperature.
9. Can it be heated to consume?
It is not the most appropriate. Just let the Torta del Casar has been at room temperature from the day before. But if you must, use a mild, indirect heat source. Do not use the microwave, as it runs the risk of melting the cheese, thereby losing all its organoleptic qualities.
10. How do you prepare?
Open the Casar cake with a knife across the top, as if removing a cover. Then spread and spread its creamy pasta on wood bread or lightly toasted bread. Cover it again for conservation. Or when it is freshly bought and cold, cut the cheese PDO Torta del Casar in half, in 4 or 6 wedges.
Wrap each portion in food plastic and only temper the one that is going to be consumed. This form of consumption has the advantage that by not subjecting all the cheese to successive changes in temperature. It will help to better maintain its qualities.
