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Madrid, December 13
With the arrival of the Christmas celebrations, family and friends gatherings return, where food is one of the great protagonists. And the Torta del Casar is one of the guests of honor at many of the tables during these festivities. But, in order to enjoy it in the best possible way, it must be consumed and preserved by following certain steps.
Made using traditional methods based on raw sheep’s milk from controlled herds, vegetable rennet extracted from the ‘Cynara Cardunculus’ thistle, and salt, it is linked to a traditional territory located in the central plains of Cáceres, Extremadura, which encompasses thirty-six municipalities of the regions of ‘Llanos de Cáceres’, ‘Sierra de Fuentes’ and ‘Montánchez’, with the population of Casar de Cáceres at the head, in which is the origin of its name.
This cheese stands out for having a light and thin rind with golden tones, an ivory-colored paste and a singular, creamy and melting texture. It has lactic and vegetable aromas, and its taste is very little salty and slightly bitter due to the use of vegetable rennet.
The Torta del Casar of exceptional quality can be purchased at any time of the year in the cheese factories themselves, in food establishments specializing in gourmet products, and in supermarkets with areas dedicated to cheeses. Of course, you have to look for its exclusive red and gold 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 is the correct one.
How to eat the Torta del Casar
Being made exclusively with natural raw materials, the Torta del Casar is a living and constantly evolving product. Therefore, if this cheese is going to be one of the protagonists of the table, it requires certain care, such as keeping it in a refrigerator or in a cool, dry place that does not exceed 12 degrees. Before serving it, it should be left for a few hours at room temperature, because to fully enjoy its nuances of texture, aroma and taste it should be around 21 degrees. In a pinch, the cheese can be tempered by placing it near a soft, indirect heat source, but never microwave as this risks melting and spoiling it completely.
To taste the Torta del Casar, it is recommended to open it by inserting a pointed knife through the upper part, with very little inclination and turning the cheese while cutting, little by little, a ‘tapa’. Once opened, a blunt knife or teaspoon should be used to extract and enjoy the unique flavor.
How to preserve cheese
In the event that you do not want to consume all the cheese at once, it must be taken into account that the product can be kept in optimal conditions for 15 or 20 days after opening it. Once that time has passed, the color of the pasta may darken and lose creaminess, although it may gain in flavor.
For its correct conservation, the cheese must be covered again with the ‘lid’ cut. In case it has broken, you can cover it with a slightly damp cloth and put it back in the fridge or in a dry and cool place. If you notice that some mold appears on the rind, you can continue eating without problem. Just clean it with a cloth dipped in a little oil.
Regulatory Council of the Protected Designation of Origin (D.O.P.) Torta del Casar
The Protected Designation of Origin protects these cheeses of ancient tradition and unique and differentiating qualities, made exclusively with pure sheep’s milk in the dairies registered in the records of the Regulatory Council, the control body that under the supervision of the National Accreditation Entity ( ENAC), works every day to guarantee origin and quality, ensuring the purity of the production process for the full safety and confidence of consumers.
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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