Product Reviews and Ratings - Spain - Torta del Casar from igourmet

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(based on 2 ratings)

Located in: Cheese, Spain

Torta del Casar is one of our all-time favorite Spanish cheeses. It is produced in the central and southern parts of the Extremadura region where the summers are long and hot and the winters are short and mild. As a result, a thin layer of top soil gives rise to herbaceous plants of high nutritional value as well as oaks, bushes, and cork oaks. Entrefina and Merina sheep graze upon these pastures, yielding flavorful milk.

Torta del Casar is made simply from unpasteurized sheep's milk, salt, and the “cuajo” plant (Cynara Cardunclus, also known as artichoke thistle or wild artichoke) and aged for 60 days.

“Torta” refers to the cheese's shape. Shepherds, who first made this cheese, realized that the inside of the cheese remained semi liquid, causing the middle of the cheese to sink, giving it the form which we know today. The shepherds used the word “atortao”, meaning “cake shaped”, as it did not resemble traditional cheeses. “Casar” comes from the name of the place where it originated, a town called Casar de Caceres, situated 11 km. north of Caceres.

This protected Designation of Origin cheese has a fine, soft delicate rind with a yellowish color and light mold spotting. The interior is creamy and spreadable, almost spoonable. With a special aroma and strong mature taste, Torta del Casar is also slightly salty and bitter due to the use of the “cuajo” plant.

To taste this gem of Spain, make sure it is room temperature, slice the top off and spread on your favorite bread or cracker.

Made from unpasteurized sheep's milk.
Photo depicts 2 lb. form of cheese.
Suitable for Vegetarians.

More information for the Torta del Casar

Review Snapshot®

Avg. Customer Rating:

5 stars

(based on 2 reviews)

looking for this for 12 years.LOV U!

By Sharyn the Chef from Miami and Boston on 12/26/2008

Gift:

Pros:

Buttery, Complex, Creamy, Rich, Smoothrusticelegant

Best Uses:

After Dinner, Great with Sauterne

Describe Yourself:

Foodie, Weekly 6 course dinners

Bottom Line:

Yes, I would recommend this to a friend

Comments about Torta del Casar:

The cheese is very stinky, but the unique flavor is perfect after dinner relaxing with a VIn Santo or a sauterne.
I wouldn't do a Vin de Glace, Port or Muscato, but a Proseccco or Champagne would be lovely.
This is a very complex cheese in smell and taste. At first the smell is overwhelming. However, as it is spread on a toasted thin-sliced baguette the fragrance levels out to a more nutty floral and the immediate taste begins sharp, then salty then smooth and melting.
Do not miss this one.

[1 of 1 customers found this review helpful]

A real treat

By burtf from new jersey on 4/11/2007

Pros:

Creamy, Flavorful, Rich, Smooth

Best Uses:

After Dinner, Melted, on toast or crackers

Describe Yourself:

cheese glutton, Frequent Diner

Bottom Line:

Yes, I would recommend this to a friend

Comments about Torta del Casar:

When new this cheese is superb. It can be spooned out of it's shell and enjoyed. The older cheeses retain and enhance flavor, but it is more difficult to remove from shell and it dries out near rind.

Customer Reviews about the Torta del Casar at igourmet