Not one to generalise but to me Spain is a pretty macho country. So to meet a revered (by her male colleagues) female cheese maker was not only a delight but extremely (extrema) educational. After a long lunch that almost overlapped dinner in Trujillo, one of the medieval towns of the Extremadura region, we took a gentle, digestive stroll around the square then to bed to dream of more jamon! We hadn't reached the realm of cheese yet. So, on to a cheese factory next day that was a filling, fun, fulfilling experience. We are heading to the World Heritage city, Caceres, and making a pre emptive strike for cheese beforehand at Casar de Caceres to watch the process of making a local, legendary cheese called Torta del Casar.
Because of import laws in Australia we can’t get this raw milk cheese to eat! So here we were ready to see how this slice of heaven is made and by whom.
Only two brands of this cheese is made in Spain. Happy sheep send their milk here and the 72 hour process of turning milk into a raw milk, unpasturised cheese begins – and it’s all down to step-by-step tradition, a clean and perfectly timed process and all at the hand of the master (mistress) cheesemaker – Narcisia Municio. Narcisia (above) is a rarity in the business and one of a handful of female cheesemakers. And what cheese she makes.
We tried the end product and if a little tear of pleasure was spilt – I’m not ashamed.
We tried the end product and if a little tear of pleasure was spilt – I’m not ashamed.
Blessed are the cheesemakers . . .
Visit: www.spain.info
and the writer Bev Malzard was a guest of the Spain Tourism Board.
