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> The Cheese Bar>Torta del Casar Sheep Cheese>Soft 'Pasta' Mini

Soft 'Pasta' Mini

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Soft 'Pasta' Mini

The key elements for its elaboration are raw milk, with no added milk ferments, from sheep of different breeds (in Extremadura merina breed and others) and vegetable rennet coming from the cardoon plant (Cynara cardunculus). This product has a soft and liquid mass, of white-ivory color, creamy texture and slightly bitter taste.

Ingredients: Sheep raw milk, cynara cardunculus and salt. • Keep at temperatures between 4 & 6 ºC • Format: 650 grs (approx unit weight) • Conservation: 120 days

This product is not sold individually. You must select at least 24 quantity for this product.

13,20 €

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Why in GourmetVip - Torta del Casar

Hnos Pajuelo is a family company that was founded in 1990 as a sheep farm, producing soft cheeses since 1996 and founding partner of the Torta del Casar Protected Designation of Origin.

Hnos Pajuelo makes cheeses using milk from their own cattle which guarantees a homogenous quality and enables strict controls throughout the entire elaboration process.
 
Gold cheese 
 
The origin of such exquisite cheese started centuries ago. On the XIII century, this geographic area was important for cattle and humans; at that time, King Sancho XIV gave as a privilege to El Casar village, the lands to develop this activity.
 
This was the origin of this spectacular cheese, which was even used as an asset exchange for its taste and well known quality. 
 
What makes this cheese so special?

Torta del Casar  has a radical different texture compared to other cheeses we are used to, having received several awards for some of its properties, like the intense taste. 
 
sobrenosotros_650_300.jpgThe secret is in the elaboration process, where raw sheep milk is used, an a curdle process with cardoon at temperatures between 28 and 32º, kept for an hour or an hour and a half approximately.
 
This ensures that the core of the cheese is kept liquid, being this the main characteristic of this delicacy.
 
Further to its creamy interior, it is important to have in consideration the labels, where the Protected Denomination of Origin logo needs to be identified, and for which Hnos Pajuelo  were pioneers.
 
 
 
 
 
I+D+i

The Hnos Pajuelo products are the result of an intense project of I+D+i which was developed by Hnos. Pajuelo S.A.T who were pioneers in this field and the only producers of Torta del Casar, which markets these formats..
 
 Foto-13.jpgTorta del Casar is maintained  in a protective atmospheric packaging. This type of packaging ensures the perfect quality of Torta del Casar, and stops the maturing process, extending its shelf life and above all, guaranteeing perfect storage during the product life.
 
Another clear advantage to the new format is the elimination of odours. You may store Torta del Casar near other products without risk of retaining or transmitting odours.
 
Torta del Casar from Pajuelo Brothers , appart from acquiring fame as one of the most recongnized gourmet products in the Spanish gastronomy, keeps getting awards. Recently it was finalist in Italy for the “PER IL MIGLIORI FORMAGGI” awards. 
 
They were also finalists for the Enterpreneur award XXI 2011. Further to being present in Gourmet Products events such as  QUESAB and the "Salón del Gourmet"  (where they achieved the second position), last year they obtained the gold medal in Feria Nacional del Queso de Trujillo, receiving thus the recongnition from its own neighbourood.
 
Having said that, Torta del Casar is still an unkown for the majority of the people, and for this reason we explain here some tips for tasting, conserving and cooking.
 
Tips…
 
Flat cakes are good, but nothing compared to El Casar de Hnos Pajuelo. This cheese has a thin and light rind, in golden tones; the interior cream is white-ivory, creamy texture, intense flavour and slightly salted and bitter taste, with a soft consistency. 
 
Once the flat cake is prepared, the protecting film has to be removed and kept at a temperature no higher than 10 degrees. If it has been opened, it is important that it is consumed in 15-20 days.
 
How is prepared?
 
First of all Torta del Casar has to be opened with a knife cutting the superior part, similar to open a lid; then bread or a toast is used to mix it with this creamy cheese. The 'cheese lid' has to be closed again for a proper conservation.
 
Torta del Casar Hnos Pajuelo is ideal to be eaten either alone or in good company,  either as desert with mermalade or quince, or with pasta, being mixed with this when while being cooked. It is also used with meat or a sauce for potatoes.
 
The combinations are in reality with whatever we want, the taste will be always unique.
 

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Soft 'Pasta' Mini

Soft 'Pasta' Mini

The key elements for its elaboration are raw milk, with no added milk ferments, from sheep of different breeds (in Extremadura merina breed and others) and vegetable rennet coming from the cardoon plant (Cynara cardunculus). This product has a soft and liquid mass, of white-ivory color, creamy texture and slightly bitter taste.

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