Torta del Casar

Cheese Atlas — Sun, 17 Jul 2022 01:21:32 +0000

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 According to Spanish legends, shepherds who originally made this cheese realised that its interior would be almost liquid when the cheese ripens.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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Viejo Maestro: Old Master Cheese from Extremadura

Cheese Atlas — Wed, 12 Aug 2020 04:37:45 +0000

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.

The post Viejo Maestro: Old Master Cheese from Extremadura appeared first on Cheese Atlas.

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