Torta del Casar
Torta del Casar

Flavors of Extremadura

Suggestion of the wine waiter
It is excellent accompanied by dry generoso wines, non-crianza white wines and crianza or non-crianza red wines.

Season: All year

Origin: The manufacturing area comprising this Denomination of Origin is located in the natural regions of Llanos de Cáceres, Sierra de Fuentes and Montánchez.

Are you familiar with this cheese, made close to where I live? The town of Casar de Cáceres gave its name to one of Spain's best sheep's milk cheeses which, once ripened, has the distinctive feature of usually being formed into a kind of flat cake (torta) with a liquid interior and a hard rind that allows the cheese to flow out when cracked. The sheep's milk from which it is made is curdled with thistle flower, and it is then left to age for 60 days. The thin rind splits under the pressure of the proteolysed, spreadable, creamy, almost liquid paste. Its color is yellowish, and its flavor - mildly salty and acidic - and aroma are unique. All of this makes it a truly extraordinary cheese. It weighs between 500 and 1100 grams.

It is traditionally eaten as an appetizer or served at the end of a meal. Toño Pérez, Chef at the Atrio Restaurante serve it as a dessert, spread over dried fruits, topped with Torta ice cream and surrounded by a ribbon of homemade quince paste… all drizzled with vanilla-scented olive oil, of course!"


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