Viejo Maestro is a semi-soft Spanish cheese made by Quesos del Casar in the mountains of Extremadura.
In 1985, the Blasco Rey family founded a small batch dairy and named it Quesos del Casar. From day one, their goal was to produce traditional local cheeses using modern techniques. Nowadays, their range of artisanal cheeses includes the hugely popular Torta del Casar and this particular goat’s milk cheese.
Reviving a Spanish tradition
Actually, local cheesemakers near the Portuguese border have been making “Old Master” for generations using local milk from Retinta goats. Once the Blasco Rey family started the factory, they were able to share this cheese with the rest of Spain. And, eventually, the rest of the world.
Over 40 days, the cheesemaker matures this semi-soft cheese until it develops a thin cream-coloured rind. At that age, its pâte becomes elastic and has a bone white appearance.
When ripe, it has a strong goaty aroma, sweet milky flavour and a grassy finish. Moreover, its texture is soft and incredibly creamy when served at room temperature.
How to pair Viejo Maestro
Serve with tart muscatels, quince paste and roasted almonds. And wash it all down with a dry crisp Fino Sherry or Pedro Ximenez red wine.
