Casar de Cáceres, March 27. – The Regulatory Council of the Protected Designation of Origin Torta del Casar vindicates the work of master cheesemakers in the process of making this unique cheese, on World Cheese Day, which is celebrated on March 27.
The knowledge of the cheese makers is passed, on many occasions, from generation to generation and is essential to achieve the characteristic flavor and quality of the Torta del Casar. Although in recent decades the production system has evolved because it has gone from self-consumption to production in cheese factories in accordance with sanitary regulations and market demand, the figure of the cheese master continues to be essential. His extensive knowledge of the raw materials, as well as the production processes, are essential to obtain an optimal result in the creaminess of the Torta del Casar.
The director of the D.O.P Torta del Casar, Javier Muñoz, points out that “the work of the master cheese makers goes unnoticed by the general public because everyone talks about how magnificent the Torta is, but few realize that behind it there are people who dedicate their lives to it.” “On this day we want to claim that, without master cheesemakers, their knowledge and experience, we would not be able to enjoy one of the most unique cheeses in the world,” concludes Muñoz.
The master cheese maker of the Doña Francisca Cheese Factory, Diego Lindo, explains that he enters the factory at five in the morning to begin transferring the milk, collected the day before, to the vat and at six they start making it, to cut the curd, to make the cheeses and the press. “Although we make 13 different types of cheese, Torta del Casar is our flagship,” Lindo points out.
According to Lindo, “the secret is in a good raw material”, but also “you have to have a lot of perseverance and know how to do it because it is a cheese with a lot of possibility of error”. “You have to pamper the milk and interpret it at each time of the year. In addition, it is important to know the moisture point of the curd to give the grain the proper draining”, concludes Diego Lindo.
For his part, the master cheesemaker from Quesería El Castúo, Marco Aurelio Luceño, points out that the key to achieving the bitterness and creaminess of Torta del Casar is to have good raw materials and give it all the attention in the world”. As he explains, “this cheese is like a small child, you can’t trust it. You have to be very careful and have a lot of perseverance and perseverance”.
In short, and as the master cheesemaker from Quesería Iberqués concludes, “the life of the master cheesemaker is to make and make it” and especially if it is the Torta del Casar because it is a cheese that gives “a lot of work”.
Regulatory Council of the Protected Designation of Origin (D.O.P.) Torta del Casar
D.O.P. Torta del Casar are made only in cheese factories registered with the Regulating Council, which works every day to guarantee its origin and quality, controlling the purity of the production process for the full safety and confidence of consumers.
The Protected Designation of Origin protects this cheese of ancient tradition and unique and differentiating qualities. Therefore, when you want to enjoy an authentic D.O.P. Torta del Casar, you have to look for its exclusive control label in which the logo of the Regulatory Council is attached to that of the European Union, the only guarantee that the choice made and international recognition.
Europa Press Communication: 91 359 26 00
Icíar Díaz iciardiaz@europapress.es
Susana Sedano susanasedano@europapress.es
Virginia Garcia virginiagarcia@europapress.es
D.O.P. Regulatory Council Torta del Casar: 927 290 713
Javier Muñoz direccion@tortadelcasar.eu www.tortadelcasar.eu
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