Without a doubt, Torta del Casar is one of Spain’s most popular soft washed rind cheeses. Read on to learn about its history and what it tastes like.
Where does Torta del Casar come from?
Without a doubt, Torta del Casar is one of Spain’s most popular soft washed rind cheeses. Actually, this raw sheep’s milk cheese from Cáceres gets its name from its unique shape. According to Spanish legends, shepherds who originally made this cheese realised that its interior would be almost liquid when the cheese ripens.
As a result of this, the middle of the cheese would sink. Hence, the shepherds used the word atortado (meaning cake-shaped) when referring to this particular cheese.
What does Torta del Casar taste like?
With a light and thin crunchy rind, the cheese’s main feature is its decadently creamy texture. At optimal ripeness, the insides of Torta del Casar have been known to pour out from any crack in the rind.
With its characteristic aroma and intense and well-developed taste, it melts in your mouth and is the perfect centrepiece cheese for tapas.
How to serve Torta del Casar
The best way to enjoy this decadent cheese is to bring it to room temperature, and use a sharp knife to open the top of the rind. Then, you can spread the oozy insides on fresh or lightly toasted bread.
If, by some miracle, you don’t finish the cheese in one sitting, you can place the rind back on and store it in a cool place.
Thank you for reading
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