DOP Torta del Casar in the Basque Culinary Center Foundation
Foundation students have sampled different types of DOP Torta del Casar cheese different cheese factories and at different times of maturation, between 2 and 3 March. The driver of the event was the director of the DOP, Javier Muñoz, and his goal was to publicize the culture and quality of this cheese, in addition to their various applications in the food for future professionals know try this product so versatile.
The Regulatory Council of the Protected Designation of Origin Torta del Casar has held three tastings of DOP Torta del Casar cheeses with different students of the Foundation Basque Culinary Center in San Sebastian. On Wednesday, March 2, two wine, a tasting aimed at 20 students of Master of Product and another 40 second graders of Gastronomic Sciences were performed. On Thursday, March 3, a tasting led 20 students in courses Club invited by the Basque Culinary Center was performed.
The three tastings have followed a similar pattern with both a theoretical and practical part. The theoretical part has consisted of an explanation of the qualities of the product, processing and preservation, as well as their differentiation with other Spanish through its tag, guarantee of origin and quality cheeses. Then he realized the tasting, which have been tested a total of two cheeses from different dairies (horizontal tasting) and two cheeses from the same cheese at different stages of maturation (vertical tasting) with the aim of attendees distinguish between the different varieties and their organoleptic parameters.
For the associate Basque Culinary Center Foundation, Gonzalo Parras, professor, “the purpose of these tastings is to complete the training of students in Grade 2 and fermented cheese”. “We try to bring different cheeses with DO to be developed in different ways and have their own peculiarities as is the case of the Torta del Casar” added Parras.
The Basque Country also is an important market to which the DOP Torta del Casar headed efforts. “Here are some sheep milk cheeses of extraordinary quality,” says Javier Muñoz. “With these tastings and presentations we want to help spread this other kind of cheese, Torta del Casar, helping to diversify an offer traditional products of unsurpassed quality,” explains the director.
Basque Culinary Center Foundation
In 2009 the Basque Culinary Center Foundation was created thanks to Mondragon, the Basque chefs and institutions públicas.Tiene order to ensure the continuity of the kitchen as a center of innovation in the future, which also involves knowledge generation high level and training of qualified professionals; promote research and knowledge transfer in haute cuisine professionals and business sectors and knowledge related directly and indirectly to gastronomy; and achieve international projection.
Regulatory Council of the Protected Designation of Origin (D.O.P.) Torta del Casar
The cheeses D.O.P. Torta del Casar is produced only in registered cheese factories in the registers of the Regulatory Council, who daily work to ensure the origin and quality of it, controlling the purity of the manufacturing process for full safety and consumer confidence.
Protected Designation of Origin covers this cheese of ancient tradition and unique and differentiating qualities. So when you want to enjoy an authentic cheese D.O.P. Torta del Casar, look exclusive red control label and gold, in which the logo of the Regulatory Council joins the European Union, only guarantee that the choice made and international recognition.
Source: DOP Torta del Casar
