Technically, the torta is a cheese that has not been properly made, due to an error in the production of it. There are various factors which influence the creation of the tortas: the coagulant used to produce the soft curd and which favors the proteolysis, fresh milk which is low in acidity, the relatively low temperatures used to create the curd, the small amount of salt added and the curing process in a cold and rather humid atmosphere. With all these factors, it is not surprising that the shepherds who tried to make a harder cheese that could be conserved in oil all year round, when it rained and was cold, ended up with a cheese converted into a torta. These tortas used to be given to the pigs because they were hard to conserve and eventually acquired an unpleasant and intense smell of ammoniac. Numerous gastronomic fans “discovered” the torta at its optimum moment for consumption and began to speak so favorably of it that nowadays it has become one of the true jewels of our gastronomy. Last year its very own Guarantee of Origin (Denominación de origen – D.O.) was created and very soon it is likely that the first tortas will appear on the market with their own brand.

Beginning with Casar de Cáceres (in southwest Spain), the area of production goes from the region of Trujillo to Almoharín in the south and the area of Brozas in the north.

We begin with fresh sheep’s milk taken from stockbreeding ranches within the D.O. region. The main breeds permitted are the Merino and Entrefina, while crossbreeding with others from around the country is also allowed.
The coagulation is done at between 26º and 28ºC (ºF) during an hour and a half to two hours. Until recently, the curd was cut and broken up with a stick in order to separate the whey, then the cheesemaker would press it with his hands in an esparto belt until he managed to obtain the proper shape.

Nowadays this operation is carried out with utensils called “liras de corte” (cutting lyre). The esparto belts have been replaced by polypropylene molds used in food production. The hand compacting of the torta has been replaces by pneumatic presses.
What has not changed is the rennet, which is obtained from the dried flowers of the wild thistle (cynara cardunculus and cynara humilis). This is left to macerate in warm water for several hours. The resulting liquid is strained and the rennet is ready for use.
The salting is carried out in the traditional manner, rubbing both sides of the wheel with salt. Curing occurs in cool places (6º -10ºC – º-ºF) and with a humidity controlled at 85% for a minimum of 60 days.

Torta del Casar.  

Raw or slightly toasted nuts (walnuts, almonds, hazelnuts and pistachios).
Non-acidic or slightly sweet fruit (fresh figs, kiwis, apples, cherries).
Quince and not very sweet jams.
Toasted whole wheat bread (like crackers)
Cava “brut nature”, fruity white wine (Chardonnay, Gewurztraminer, Riesling, Verdejo).

RECIPE:
We can take advantage of everything with this cheese, even the crust.

We have to open it in a cross-sectional way with a fine and long knife, to take out the crust of above, and remove the cream from his interior.

Once all the cream has been taken well care of, the remain can be filled up with skipped vegetables, pricked meat, etc. and be put it to melt in the oven. The result will be a compact body where the aromas and flavors of the crust of the cheese are melt with the ingredients that we have added.

In order to choose the Torta it is necessary to put a light pressure on it with the fingers when the Torta is cold, and the more soft it will be at cold temperature the more soft and creamy it will be when tasting it at consumption temperature that must oscillate in between 20 - 22º Celsius.