This cheese has a gamey, acidic, and somewhat Smokey flavour which finishes with a unique buzzy zing on the end of your tongue that can not be experienced with any other cheese. The secret is in the rennet………. AVAILABILITY:Now Released!
This cheese is based on a sheep’s milk cheese from the Extremadura region of west central Spain – the famous Torta Del Casar. It has a delightfully creamy, even spreadable texture and rich, intense, and flavourful taste. Its name refers to its “cake”-like shape, akin to a Spanish potato omelette or tortilla. The cheese has a gamey, acidic, and somewhat smokey flavor. When ripe, the wheels can be sliced, or a hole can be cut in the top and the paste scooped out with a spoon or piece of crusty country bread. Pair this cheese a nice light red. If you have never tasted central Spanish cheese before, this is a great starting place!
How should I use this cheese?
This is no ordinary cheese and so specific serving instructions come with the cheese.This cheese is based on a famous Spanish cheese which is renneted with Cardoon Thistle flowers. In Spain they put it on the windowsill for the day in the middle of Summer!
I have found the best way to emulate this is to place it in the small ovenproof dish which the cheese comes in and place it in the oven at 100 degrees centigrade for half an hour. Then cut off the top of the cheese (this is edible) and scoop out the inside onto crusty white bread. The rind is also edible once you have devoured the centre.
Its texture ranges from soft and unctuous to firm and chewy – cut open the top and scoop its yellow cream onto slabs of nutty bread. Pair this cheese with a nice light red.