Torta del Casar


A round of soft cheese made with sheep's milk and the pistils of the blue flowers of the cardoon plant (Cynara cardunculus). It has a yellowish rind and is made with unpasteurised milk. It is made in eight dairies in the Extremadura region from the milk of Merina and Entrefina sheep. The curds are pressed and salted. It may be found in the following dimensions: either 500-700 g (18-25oz) or 900 to 1,100 g (32-39oz). The mature cheese, kept for at least 60 days, is served by slicing off the 'lid', which will have sunk somewhat, and then dipping into the interior to take cheese. This is a cheese for a great occasion.



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