Our cheeses: 100% natural production
Pastovelia produces 100% natural sheep's cheese thanks, on the one hand, to the milk from the flocks that graze in the Casar area and, on the other, to the know-how of the master cheesemakers, after more than 25 years of working with our artisanal cheeses. products.
Torta del Casar DOP
This product with Protected Designation of Origin is made with 100% natural raw sheep's milk, from Merino and Entrefina breed sheep, which are kept on an extensive farm. As it is raw and has not undergone heat treatment, it arrives at the cheese factory in a refrigerated tank.
From here, the complex and artisanal process of making our Pastoralia cake begins, once the milk has successfully passed the tests carried out, which we can divide into several steps:
Curdling
To proceed to curdling, the flower of the Cynara Cardunculus thistle is macerated in water overnight. In the morning, it is strained and added to the milk to begin the curdling process in order to separate the whey from the milk. This process is carried out under a controlled temperature range of 30 ºC to 32° C and for a specific time of 50 to 90 minutes.
Cutting and pressing
Next, the curd is cut (stopping coagulation to obtain a grainy texture the size of rice grains) and this paste is moulded and pressed manually to remove all the whey.
Maturation
Finally, the cakes are matured in chambers at low temperature and high humidity for a minimum of two months, during which time the cheeses are turned every three days. It is during this time that the Torta del Casar acquires its characteristic drooping shape, so after approximately two weeks of being in the cellar, they must be wrapped in their characteristic bandage
In this artisan process, extreme care is taken to maintain the aroma and flavours of a product made as the old master cheesemakers did. The result: a cheese with a light rind, with an interior of uniform, creamy and melting texture.
Goat cheese
To make goat cheeses, regardless of their flavor, our master cheesemakers follow an ancestral artisan recipe, based on the use of 100% natural products of Extremaduran origin. Its varied nuances, from natural ripened to softer options such as paprika, thyme or rosemary cheese, allow you to discover a wide variety of flavors in the mouth. The healing time is more than two months.
Sheep cheese
For its artisanal production, with 100% natural products, the same production process is used as for Torta del Casar, but with a longer maturation time than the latter.
