Torta del Casar is made from raw ewe’s milk in the Extremadura region, near the Portuguese border. The cheese is aged for at least 60 days upon which it develops a semi-hard, yellow to an ochre crust and a soft, spreadable, creamy, almost runnier paste. Its insides are yellowish in colour and the aroma is unique.
Torta del Casar should be enjoyed as an appetizer or a dessert, spread on bread with a glass of dry, red wine.
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