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TORTA DEL CASAR PDO

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$16.80

Whole Wheel aprox. 1.5 Lbs.

RECOMENDED 2nd DAY AIR

Torta del Casar is a cheese made from raw milk from the merino sheep and entrefino trunks, whose coagulation is done with vegetable rennet from thistle Cynara cardunculus. Maturation be at least 60 days.

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    TORTA DEL CASAR PDO

    TORTA DEL CASAR PDO

    Whole Wheel aprox. 1.5 Lbs.

    RECOMENDED 2nd DAY AIR

    Torta del Casar is a cheese made from raw milk from the merino sheep and entrefino trunks, whose coagulation is done with vegetable rennet from thistle Cynara cardunculus. Maturation be at least 60 days.

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product description

Region: Extremadura

The Torta del Casar (Ewe's milk Cheese) is a hand crafted & organic cheese made from the milk of sheep raised in controlled conditions,and certified with its origin seal. The“Cuajo” plant (Cynara Cardunculus). The traditional cheese- making process also involves maturing the cheese for a minimum of more than 60 days.

FEATURES

Exterior look: cylindrical shape with flat faces. It comes in a wooden box. Dry, smooth and waxy yellow waxy crust.

Interior aspect: When cut the paste is pale yellow. You may have some eyes produced by fermentation and unequally distributed.

Odor: Mild , low to medium intensity , reminiscent of sheep pure wool.

Texture: soft and shaky . High or very high creaminess. Melts on the palate. Such fine granularity.

Taste: Soft but intense lactic something.

On the palate: Very little salty and sour - bitter taste characteristic .

DINING

Something acidic fruit ( kiwis , apples , cherries ).

Quince jelly and jams little sweet.

Nuts ( pistachios and almonds).

Fruity white wines (Chardonnay , Riesling , Verdejo).

Type brut champagnes.

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TORTA DEL CASAR PDO

TORTA DEL CASAR PDO

Whole Wheel aprox. 1.5 Lbs.

RECOMENDED 2nd DAY AIR

Torta del Casar is a cheese made from raw milk from the merino sheep and entrefino trunks, whose coagulation is done with vegetable rennet from thistle Cynara cardunculus. Maturation be at least 60 days.

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