Torta del Casar facts for kids
Quick facts for kids Torta del Casar |
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| Country of origin | Spain |
| Region, town | Casar de Caceres, Caceres |
| Region | Extremadura |
| Source of milk | Sheep |
| Pasteurised | No |
| Texture | Semi-hard |
| Aging time | 60 days minimum |
| Certification | protected-origin status 2003 |
Torta del Casar (Extremaduran: Torta del Casal) is a very special cheese from the Extremadura region of Spain. It is made using milk from sheep. This cheese is named after the town of Casar de Cáceres, where it first came from. People love it for its creamy texture and unique flavor.
Contents
What is Torta del Casar?
Torta del Casar is a semi-hard cheese. It has a rich, slightly salty taste. You might also notice a little bitterness. This special taste comes from an unusual ingredient used to make it. The cheese becomes very creamy in the middle when it is fully ready.
How is This Cheese Made?
Torta del Casar is made from sheep's milk. A special ingredient helps the milk turn into cheese. This ingredient is a natural coagulant found in the flowers of a wild plant called a cardoon thistle. This plant is similar to an artichoke. Using the cardoon gives the cheese its unique, slightly bitter flavor.
After the cheese is shaped, it needs to get older. This process is called aging. Torta del Casar must age for at least 60 days. This aging time helps it develop its creamy center and full flavor.
Special Rules for This Cheese
In 1999, Torta del Casar received a special award called "protected-origin status." This means it has strict rules about how and where it can be made. These rules make sure the cheese is always of high quality and truly authentic.
For example, the cheese can only be made in the Extremadura region. Also, it must use milk only from two specific types of sheep: Merino and Entrefina sheep. These sheep do not produce a lot of milk. It takes the milk from about 20 sheep to make just one kilogram (about 2.2 pounds) of Torta del Casar cheese!
How to Enjoy Torta del Casar
When Torta del Casar is ready to eat, its center is very soft and creamy. People traditionally eat it in a fun way. They slice off the top part of the cheese. Then, they use a spoon or knife to scoop out the soft, creamy inside. It is often spread on bread or crackers.
