Summer has already arrived. Although the temperatures are high, we must not stop consuming one of the most unique sheep cheeses in our country, the Torta del Casar. Creamy and melting, slightly bitter and with very little salt. This Extremadura cheese is a food rich in calcium, phosphorus, potassium and vitamins A, B and D, necessary supplements in our diets.
It is an artisan cheese that at this time, after having been made with the milk produced during spring, arrives in all its splendor. It is completed by a careful ripening controlled by the cheese masters.
Preparations for the summer
Its consumption has been associated many times with the cold times of the year. In summer, gastronomy also offers us some especially refreshing recipes. These recipes help us to get through the summer without losing the flavor.
The chef Cesar Ráez from the Torre de Sande restaurant, Cáceres, suggests a 'Cold cream of Torta del Casar with crunchy PDO Dehesa de Extremadura Ham'. Rubén Hornero from the restaurant La Abadía de Yuste proposes a 'Torta del Casar cake with fruit and cherry couliss from Jerte DOP'. Finally, Juanma Zamorano, from El 13 de San Antón recommends a 'Smoked cold meat and lactonese salad from Torta del Casar'.
There are many elaborations in which to incorporate this cheese with Protected Designation of Origin. Without forgetting that in summer this cake reaches its consumption temperature, over 20º-21º, in a very short time and naturally. And at a dinner where you don't want to cook a lot, it is a magnificent starter to share.
Torta del Casar ice cream
Something that should not be missing at this time of year is ice cream. A preparation that Claudio Vidal, from the restaurant 'Casa Claudio', offers his clients in an innovative presentation. The Mini-Magnun. “A delight that requires some preparation, because we are not used to ice cream with a salty or bitter touch. It's a surprising pleasure ”, explains Vidal.
Torta del Casar one of the great chefs of our country also uses ice cream. We refer to Toño Pérez, from the restaurant 'Atri'o de Cáceres. One of the essential dishes on its menu is the combination of cake with quince puree and vanilla oil. "An ante-dessert that I created to show the two textures of it, natural at its temperature and cold in ice cream", indicates Toño. “This cheese is one of the best in the world, it tends to surprise a lot due to its characteristics. Its unctuousness and creaminess for the kitchen is very versatile due to its compositional and organoleptic characteristics ”, adds the chef.
Conservation tips
Once you have purchased the cake, keep it in the refrigerator or in a cool, dry place that does not exceed 12 degrees.
The optimal moment of consumption is within the following 15 days after the acquisition. But if you are not going to consume it within that period, it can be frozen. If the subsequent defrosting is done carefully, it does not have to be impaired.
To fully enjoy the qualities of texture, aroma and taste, Torta del Casar must be tempered at around 20-21 degrees.
Once opened, the Torta del Casar, consume it in the next 15 or 20 days. After that period, its color may darken and lose creaminess. During this time it should be kept in a dry and cool place, as indicated.
