Pastoralia

Torta del Casar DOP cheese, wheel 650 gr

650 gr

287,25 kr

441,92 kr / kg inkl. moms

Storlek:
Antal: Max 2

Skickas normalt inom 24 timmar

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Produkt för kylkedja
Kräver expressfrakt året runt.

Garanterat färskt till din dörr. Den här produkten är lättförstörbar och kräver expressfrakt för att säkerställa att den kommer fram fräsch och god. Vi förpackar lättfördärvliga livsmedel optimalt med vakuumförsegling och temperaturkontrollerade förpackningar som innehåller 100 % återvinningsbart kraftpapper som värmeisolering och 100 % återvinningsbara giftfria kylgelpaket, som läggs till vid behov beroende på produkten och månadens temperatur, vilket håller livsmedlen vid lämplig kall temperatur i upp till 48 timmar.

Observera: För att undvika att din beställning blir kvar i transporten under helgen skickas beställningar med lättfördärvliga livsmedel som görs efter kl. 12.00 (middagstid) på torsdagar på måndag följande vecka.

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Mjölk

Milk type

Får

Vikt

650g

650g

Mjölkbehandling

Konsistens

Halvmjuka

Lagrade

Halvmogen
(semicurado)

Smak

Medium

Torta del Casar

Skyddad Ursprungsbeteckning (DOP / IGP):

Torta del Casar

awards

Cincho Cheese Awards 2022: Silver

extra information

YTTERLIGARE EGENSKAPER:

  • Ostmassa: Mjuk
  • Skorpa: Tvättad
  • Mognad: Minimum of 60 days
  • Drinks pairing

    Vin/Drycker och Mat:

  • Lätt Vitt: Albariño (Albarinho)
  • Lätt Vitt: Sauvignon Blanc
  • Fylligt Vitt: Chardonnay
  • Fylligt Vitt: Rioja Blanco
  • Cava Brut
  • Starkvin: Sherry Manzanilla
  • Extremadura-Caceres

    Pastoralia´s Torta del Casar is a natural cheese, made using traditional methods with raw sheep's milk from controlled herds, vegetable rennet and salt. This is a Protected Designation of Origin (DOP) cheese from the Casar de Cáceres area. It is made with 100 % raw milk from Extremadura and with vegetable rennet extracted from a typical charge of that region (hence the DOP), which gives it its characteristic flavour and aroma and also makes its texture creamy and spreadable.

    The use of this vegetable rennet extracted from the Cynara Cardunculus thistle, together with the know-how of the master cheesemakers, generates intense proteolysis during the maturing process when the rind is not yet fully formed, which means that the cheeses do not support their own weight, tending to flatten and bulge at the sides, and acquiring an atypical shape that reminded the cheesemakers of Casar de Cáceres of a 'bread cake', from which the name Torta del Casar derives.

    The result is a cheese with a light, thin, semi-hard rind. Its main characteristic is its highly creamy texture, which means that at certain times during the maturing process it must be bandaged to prevent the white to ivory-coloured paste from spilling out through the cracks in the still soft rind. With lactic and vegetable aromas and an intense, developed taste, it is melting on the palate, very slightly salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.

    Pastoralia´s Torta del Casar is a natural cheese, made using traditional methods with raw sheep's milk from controlled herds, vegetable rennet and salt. This is a Protected Designation of Origin (DOP) cheese from the Casar de Cáceres area. It is made with 100 % raw milk from Extremadura and with vegetable rennet extracted from a typical charge of that region (hence the DOP), which gives it its characteristic flavour and aroma and also makes its texture creamy and spreadable.

    The use of this vegetable rennet extracted from the Cynara Cardunculus thistle, together with the know-how of the master cheesemakers, generates intense proteolysis during the maturing process when the rind is not yet fully formed, which means that the cheeses do not support their own weight, tending to flatten and bulge at the sides, and acquiring an atypical shape that reminded the cheesemakers of Casar de Cáceres of a 'bread cake', from which the name Torta del Casar derives.

    The result is a cheese with a light, thin, semi-hard rind. Its main characteristic is its highly creamy texture, which means that at certain times during the maturing process it must be bandaged to prevent the white to ivory-coloured paste from spilling out through the cracks in the still soft rind. With lactic and vegetable aromas and an intense, developed taste, it is melting on the palate, very slightly salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.

    Raw sheep's milk, vegetable rennet, salt.

    Genomsnittliga näringsvärden per 100 ml/g. % har beräknats baserat på referensintaget för en genomsnittlig vuxen (8400 Kj / 2000 Kcal):

    Energivärde (Kj)
    1474 Kj
    Energivärde (Kcal)
    352,3 Kcal
    Fett
    30,1 g
    Mättade fetter
    22,15 g
    Kolhydrater
    0,8 g
    Sockerarter
    0,6 g
    Proteiner
    20,4 g
    Salt
    1,23 g
    Dietary fibre:
    0.18 g

    To fully enjoy the qualities of texture, aroma and taste, Torta del Casar should ideally be tempered to around 20ºC - 21ºC . To consume it, it is advisable to leave it at room temperature for a few hours beforehand. It is not advisable to heat it in the microwave as this causes it to lose some of its organoleptic properties. Spread on wood-fired or lightly toasted bread.

    Keep it in the refrigerator or in a cool, dry place at no more than 12ºC.

    The best time to consume it is within 15 days of purchase. However, if it is not going to be consumed within this period, Torta del Casar can be frozen. If the subsequent defrosting is done carefully, it need not be damaged.

    Once Torta del Casar has been opened, consume it within 15 to 20 days. After this period it may darken in colour and lose its creaminess. During this time it should be kept in a cool, dry place.

    Artikelnr: SK03000000020

    Producer: Pastovelia, S.L.

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