The use of natural vegetable rennet obtained from the native cardoon (Cynara cardunculus), in combination with the know-how of the master cheese-maker, produces intense proteolysis during maturation at a stage when the rind is not yet fully formed, as a result of which the cheeses cannot support their own weight and tend to flatten and bulge out at the sides, giving them an unusual shape that reminded the artisan cheese-makers of a torta de pan, from which ‘Torta del Casar’ derives its name.
Životno djelo, političke aspiracije, on i Papa, seksualnu orijentaciju, sva djelaEurLex-2 EurLex-2