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2011-11-19T18:03:56Z

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|title=Torta del Casar cheese suppliers, pictures, product info
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|description=Torta del Casar is a DOP cheese made from ewes’ milk in the area the River Tajo and the Sierra de San Pedro (Caceres) in Extremadura
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[[Image:Torta de Casar cheese.JPG|300px|thumb|right|Torta del Casar cheese]]

Torta del Casar is a [[DOP]] [[cheese]] made from ewes’ [[milk]] in the area the River Tajo and the Sierra de San Pedro (Cáceres) in Extremadura. 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 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.

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Spanish cheeses]]
[[Category:Extremadura cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:PDO-PGI-TSG ingredients]]

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Torta del Casar cheese - Revision history

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