Torta del Casar cheese
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 matured for at least 60 days. The fully ripe cheese has a creamy consistency, and is traditionally eaten by slicing off the top and scooping out the inside.
The cheese 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 ewes to make a 1 kg wheel. It is produced commercially today by eight family-run dairies. Only about 10% of the production is exported from Spain.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Torta del Casar cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Torta del Casar cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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