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La Denominación de Origen Protegida (DOP) Torta del Casar ampara producciones “muy variadas”, elaboradas por maestros queseros artesanos que, “como los enólogos”, hacen productos muy diferentes a partir de la misma materia prima: la leche cruda de oveja.
Así lo ha asegurado el director del Consejo Regulador de la Denominación de Origen Protegida Torta de Casar, Javier Muñoz, que ha dirigido hoy en Madrid una cata de queso, maridado con vinos de las Denominaciones de Origen “Jerez-Xérès-Sherry, Manzanilla- Sanlúcar de Barrameda” y “Vinagre de Jerez”.
Muñoz ha resaltado que actualmente hay 10 maestros queseros dentro de la Denominación y que todos ellos “aportan carácter” a sus producciones, que se diferencian por la textura, el sabor o la cremosidad, a pesar de estar todas ellas elaboradas con leche de oveja y de seguir las mismas pautas en los procesos de elaboración.
Ha recalcado que dentro de una misma quesería también hay diferencias en el producto, en función de cuando se saquen al mercado.
En este sentido, ha recordado que la Denominación obliga a la industria a poner a la venta la Torta del Casar “antes de que pasen 150 días de su elaboración”.
Muñoz ha subrayado que la “la Torta del Casar despliega todos sus aromas y sabores cuando se combina con los vinos olorosos de Jerez”, aunque son los tintos jóvenes, los blancos secos y el cava los que mejor se adaptan a las características de estos quesos.
Ha añadido que la Denominación ha impulsado varias catas maridadas con vinos de la extremeña DO Ribera del Guadiana, y que prevé hacer otras también con caldos gallegos de variedades blancas y con el txacolí del País Vasco.
La DOP Torta del Casar certificó en el pasado año 381.716 kilos de queso, un 9 % más que en 2009, y las ventas de las queserías ascendieron a 5,3 millones de euros, cifras que el director del Consejo Regulador espera “al menos mantener este año”.
Para ello, la Denominación prevé sacar en los próximos meses al mercado quesos “de entre 250 y 300 gramos” y continuará con su apuesta por los “formatos medios” (500-600 gramos).
