(+34) 927 29 05 96 informacion@quesosdelcasar.es

CREAMY SHEEP CHEESE

Torta del Casar is catalogued as one of the best cheeses of the world, it is a hand-crafted cheese with an original and unique flavour. Torta del Casar is made from raw milk of Merina ewes and vegetal rennet (thistle). During its maturation process goes through an intense proteolysis until it turns into a soft paste, very creamy. It is a round shaped cheese, little curved, with a thin, smooth and yellowish rind, which keeps a soft, spreadable and creamy paste inside. Maturation for a period of at least 60 days. Extra fatty cheese. Temperature no higher than 12ºC (ideally 5-12ºC). To be consumed between 60 and 120 days.

PRIZES

Bronze Medal. World Cheese Awards 2019.
Best Sheep Cheese. Feria Nacional del Queso. Trujillo 2019.
Bronze Medal. Premios Espiga DOP Torta del Casar 2.019.
Gold Medal. World Cheese Awards 2018.
Winner. XVIII Cata-concurso de la Torta del Casar DOP. 2018.
1st Prize. Feria Internacional del Queso de Trujillo 2018.
Gold Medal. World Cheese Awards 2017.
Super Gold. World Cheese Awards 2016.
Cincho Gold. Premios Cincho International 2016.
Best Sheep Cheese. Feria Nacional del Queso. Trujillo 2015.
1 Gold Star. The Great Taste 2014.
Gold Medal. World Cheese Awards 2013.
Silver Medal. World Cheese Awards 2011.
Silver Medal. World Cheese Awards 2010.
Silver Medal. World Cheese Awards 2009.
Bronze Medal. World Cheese Awards 2008. 1
Gold Star. The Great Taste 2008.
3er Prize. IV Gourmetquesos. XX Internacional Fair Gourmets 2006.

SEMI-HARD GOAT´S MILK CHEESE – MOULD RIPENED

Cheese is made from pasteurised goat milk produced by selected retinta goats. Compressed, soft-paste, enzyme-coagulated cheese with a white slighty bloomy rind. Made from pasteurised goat´s milk and matured for a minimum of 40 days. This cheese exemplifies the use of the lightly compressed soft-paste technique (like sheep´s milk tortas) applied to goat´s milk in the Extremadura Region, and using animal rennet, as the traditional goat cheese in los Llanos de Cáceres.

PRIZES

Bronze Medal. World Cheese Awards 2019.
Gold Medal. World Cheese Awards 2018.
3 Gold Star. The Great Taste 2014. UK – TOP 50.
Best Goat Cheese. Feria Nacional del Queso. Trujillo 2013.
Bronze Medal. World Cheese Awards 2012.
Bronze Medal. World Cheese Awards 2011.
Gold Medal. World Cheese Awards 2010.
Gold Medal. World Cheese Awards 2008.
Best Goat Cheese. Feria Nacional del Queso. Trujillo 2008 / 2007.
Silver Medal. Best Spanish Cheese. Nantwich International Cheese Show 2008.
Gold Medal. Nantwich International Cheese Show 2007.
Silver Medal. World Cheese Award 2007.

SEMI-HARD GOATS´ MILK CHEESE

This cheese is made from pasteurised goat´s milk and rennet. Pressed soft paste. Salty cheese with an intense and aromatic taste. Its rind is cleaned and painted with paprika. Temperature no higher than 12ºC (ideally 5-12ºC). To be consumed between 60 and 120 days. Rosemary and thyme flavour.

PRIZES

2 Gold Star. The Great Taste 2014.