Torta del Casar - Extremaduran Delicacy

The "Torta del Casar" cheese is completely natural, made using traditional methods to raw milk from herds of sheep controlled, vegetable rennet and salt, and aged for more than sixty days. Light and thin bark, semi, its main feature is its highly creamy texture, which at certain times makes the paste, white to yellowish, can reach spill through the cracks of the bark. With a characteristic aroma and an intense taste and developed, resulting flux on the palate, very slightly salty and slightly bitter, this being due to the use of vegetable rennet.

To fully enjoy a "Torta del Casar", must be tempered prior to tasting, as if served cold may not appreciate its qualities sensoriales.Si will consume few days, use a pointed knife to open the upper cheese like a lid removed, and removing preventing breakage, expose their inner cream. Spread it with a blunt knife on fresh bread or very lightly toasted. When finished, recap the cheese and keep it in a cool place.

HP Manjar Extremeño

Manufactured by: Quesos del Casar S.L.

Crta, Casar - Arroyo S/N

Casar de Cáceres (Cáceres) España

Designation of Origin Torta del Casar

Avd. de la Constitución, 13

Casar de Cáceres (Cáceres)

www.tortadelcasar.eu

Gluten Free