Pastoralia

Torta del Casar DOP cheese, mini wheel

250 gr

11.75

€47.00 / kg VAT included

Size:
Quantity: Max 2

Usually ships within 24 hours

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Cold chain product
Requires express shipping all year round.

Guaranteed fresh to your door. This product is perishable and requires express shipping to ensure it arrives fresh and delicious. We optimally pack perishable foods with vacuum sealing and temperature-controlled packaging containing 100% recyclable kraft paper thermal insulation and 100% recyclable non-toxic refrigerant gel packs, which will be added as needed depending on the product and month´s temperature, keeping the food items at the adequate cool temperature for up to 48 hours.

Please note: To avoid that your order remains stuck in transit during the weekend, orders with perishable food products placed after 12:00h (midday) on Thursdays will ship on Monday of the following week.

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Milk

Milk type

Sheep

Weight

250 gr

250 gr

Milk Treatment

Raw

Texture

Semi-Soft

Aging

Semi-cured
(semicurado)

Flavour

Medium

Torta del Casar

Appellation of Origin (DOP / IGP):

Torta del Casar

extra information

ADDITIONAL CHARACTERISTICS:

  • Paste: Soft
  • Rind: Washed
  • Maturity: Minimum of 60 days
  • Drinks pairing

    Drinks Pairing Suggestions:

  • Light white: Albariño (Albarinho)
  • Light white: Sauvignon Blanc
  • Full-bodied white: Chardonnay
  • Full-bodied white: Rioja Blanco
  • Cava Brut
  • Fortified wine: Sherry Manzanilla
  • Extremadura-Caceres

    Pastoralia´s Torta del Casar is a natural cheese, made using traditional methods with raw sheep's milk from controlled herds, vegetable rennet and salt.  This is a Protected Designation of Origin (DOP) cheese from the Casar de Cáceres area.  It is made with 100 % raw milk from Extremadura and with vegetable rennet extracted from a typical charge of that region (hence the DOP), which gives it its characteristic flavour and aroma and also makes its texture creamy and spreadable. 

    The use of this vegetable rennet extracted from the Cynara Cardunculus thistle, together with the know-how of the master cheesemakers, generates intense proteolysis during the maturing process when the rind is not yet fully formed, which means that the cheeses do not support their own weight, tending to flatten and bulge at the sides, and acquiring an atypical shape that reminded the cheesemakers of Casar de Cáceres of a 'bread cake', from which the name Torta del Casar derives.

    The result is a cheese with a light, thin, semi-hard rind. Its main characteristic is its highly creamy texture, which means that at certain times during the maturing process it must be bandaged to prevent the white to ivory-coloured paste from spilling out through the cracks in the still soft rind. With lactic and vegetable aromas and an intense, developed taste, it is melting on the palate, very slightly salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.

    Pastoralia´s Torta del Casar is a natural cheese, made using traditional methods with raw sheep's milk from controlled herds, vegetable rennet and salt.  This is a Protected Designation of Origin (DOP) cheese from the Casar de Cáceres area.  It is made with 100 % raw milk from Extremadura and with vegetable rennet extracted from a typical charge of that region (hence the DOP), which gives it its characteristic flavour and aroma and also makes its texture creamy and spreadable. 

    The use of this vegetable rennet extracted from the Cynara Cardunculus thistle, together with the know-how of the master cheesemakers, generates intense proteolysis during the maturing process when the rind is not yet fully formed, which means that the cheeses do not support their own weight, tending to flatten and bulge at the sides, and acquiring an atypical shape that reminded the cheesemakers of Casar de Cáceres of a 'bread cake', from which the name Torta del Casar derives.

    The result is a cheese with a light, thin, semi-hard rind. Its main characteristic is its highly creamy texture, which means that at certain times during the maturing process it must be bandaged to prevent the white to ivory-coloured paste from spilling out through the cracks in the still soft rind. With lactic and vegetable aromas and an intense, developed taste, it is melting on the palate, very slightly salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.

    Raw sheep's milk, vegetable rennet, salt.

    Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

    Energy value (Kj)
    1474 Kj
    Energy value (Kcal)
    352.3 Kcal
    Fats
    30.1 g
    Saturated fats
    22.15 g
    Carbohydrates
    0.8 g
    Sugars
    0.6 g
    Proteins
    20.4 g
    Salt
    1.23 g
    Dietary fibre:
    0.18 g

    To fully enjoy the qualities of texture, aroma and taste, Torta del Casar should ideally be tempered to around 20ºC - 21ºC . To consume it, it is advisable to leave it at room temperature for a few hours beforehand. It is not advisable to heat it in the microwave as this causes it to lose some of its organoleptic properties. Spread on wood-fired or lightly toasted bread.

    Keep it in the refrigerator or in a cool, dry place at no more than 12ºC.

    The best time to consume it is within 15 days of purchase. However, if it is not going to be consumed within this period, Torta del Casar can be frozen. If the subsequent defrosting is done carefully, it need not be damaged.

    Once Torta del Casar has been opened, consume it within 15 to 20 days. After this period it may darken in colour and lose its creaminess. During this time it should be kept in a cool, dry place.

    SKU: SK03000000018

    Producer: Pastovelia, S.L.

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