The Enigmatic Cheese of Casar de Cáceres
September 7, 2023
Amidst the rustic landscapes encircling the Spanish town of Cáceres, a cheese of exceptional repute comes to life – the Casar de Cáceres. Its moniker derives from the quaint village of Casar de Cáceres itself, a place where cheesemaking has evolved into an art form over the centuries.
Imagine a vast, sun-drenched plateau adorned with sandy soils and rugged rock formations. Here, the heat of a lingering summer meets a gentle, abbreviated winter, forming the perfect backdrop for the thriving herbaceous flora that carpets the terrain. Dating back at least to the 13th century, these very lands have been synonymous with pastoral husbandry – a privilege granted by royal decree to the village of Casar. And though the cheese’s presence was hinted at in historical documents, it only made its official debut in the annals of gastronomy in the late 18th century.
Crafting this cheese is a process as intricate as the land it hails from. Ewes’ milk, coagulated with the essence of wild thistle, ensures that the interior retains a luscious, near-liquid creaminess. The wheels are then treated to a touch of sodium chloride, taking them on a journey of maturation that lasts a minimum of 60 days. In an environment boasting temperatures of 4 to 12 degrees Celsius and humidity levels oscillating between 75% and 90%, the cheese metamorphoses into its final state.
The outcome? A cylindrical creation boasting hues of yellow ochre, enveloped by a solid rind. This cheese, found in three weight classes – ranging from 200 to 500 grams, 501 to 800 grams, and 801 to 1100 grams – harbors a paste that varies from snowy white to soft amber. The texture? Sometimes yielding, occasionally indulging in a graceful ooze.
Subtle in scent, yet boldly expressive in taste – a delicate balance between slight salinity, a touch of tang, and a whisper of bitterness. To savor this masterpiece, one delicately scrapes away the upper crust, which serves as a makeshift lid. The sumptuous cream beneath is then spread upon bread, a harmonious meeting of simplicity and sophistication.
To store, let the refrigerator provide sanctuary, or perhaps a cool larder where temperatures remain modest. Or, for an experience steeped in anticipation, retrieve the cheese from the chill and allow its flavors to awaken with the touch of warmth. The Casar de Cáceres isn’t just cheese; it’s a tale spun through time, an ode to tradition and craftsmanship, and an invitation to explore the nuanced flavors of the land.
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