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Torta de Casar originates from the Extremadura region in Spain. It is called torta de casar due to the shape of the cheese (and the fact that it looks like a cake), and the city from which it originated, Casar de Cáceres. It is a wonderful cheese that is as interesting to look at as it is to eat.
The cheese is made with raw sheep’s milk, giving it a pungent, grassy aroma and flavor. It is allowed to age for roughly 60 days where it develops a hard, yellow to ochre crust. The magic, however, is what’s happening on the inside of the crust. Once opened, one is greeted with a soft, spreadable cheese that is reminiscent of brie or camembert on a warm day. However, that is where the similarities end. The flavor is grassy, milky, and pungent thanks to the raw sheep’s milk. Strong lanolin aromas greet the nose.
This delicious cheese is best spread on fresh, crusty bread. Pair this delicious cheese with a beautiful Cava or Sparkling Wine. The bubbles and dryness cuts through the richness of the cheese.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.