Whole Wheel aprox. 1.14 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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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.
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 .
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.