The world of Spanish cheese is a wide and wonderful one. From the classic Manchego, and the assertive Covadonga blue to the conical Tetilla and the tangy Monte Enebro, there is something for everyone in Spain’s world of cheese.
Today we’re going to put a spotlight on one of our favorites, the Torta del Casar. This sheep’s milk cheese from the Extremadura region in Western Spain is unique both in flavor and form. The flavor is full, intense and slightly salty. Some say the cheese has a smoky and somewhat rustic flavor. The cheese gets a subtle bitterness from the rennet used to curdle the sheep’s milk when it is made, which is derived from the pistils of a wild thistle plant. All of these characteristics would make this cheese a unique one, but we haven’t even touched on the Torta del Casar’s shape and consistency.
Gooey and Gorgeous
Torta del Casar has a soft creamy texture and takes part of its name, Torta, from its cake-like shape. At room temperature, which is how this cheese should be served, the center has an almost liquid, melted quality. In Spain Torta del Casar is cut into slices or a hole is cut in the top and the cheese is scooped out with a spoon or a piece of bread or cracker. Serve this gooey delicacy along with caramelized onions or chutney.
Yes, serving the Torta del Casar opened at the top with a little crusty bread is certainly a traditional and classic way of serving this cheese. But there is more to this versatile cheese than meets the eye. Serve triangles of Torta del Casar with an accent of Spanish Sherry Syrup. Or serve it with pasta, atop onion soup, cooked into a sauce and drizzled over a steak, or fried and served with a raspberry syrup.
Follow the links below for these recipe ideas and more. (Titles in Spanish link to recipes in Spanish)
- Torta del Casar with Sherry Syrup
- Cherry Tomatoes with Torta del Casar Sauce
- Solomillo de Ternera con Salsa de Torta del Casar
- Endibias con Torta del Casar