Ruta de la Plata

As far as gastronomy is concerned, the star is the cheese that boasts the Torta de Casar Designation of Origin. The torta (flat cheese) is made from raw ewes milk that is curdled after it is obtained and then shaped in hoops. Once the whey has been well drained off, the cheeses are cured in sardos (vegetal-lined shelves) until they are ready to be eaten. And it is at this moment when Nature, at its whim, allows some cheeses to follow the normal process of curing while others begin to crack and acquire a creamy consistency. This is the Torta, a cheese that in the past was not appreciated by cattle farmers, since it had to be eaten quickly and could not be stored like others. Today it is one of the most highly valued soft cheeses on the market. Currently, cheeses continue to be made following the appropriate health requirements that have been established for the Torta del Casar Designation of Origin.
Cured ewe, goat and cows milk cheeses are also elaborated.

A great variety of sweets exist: rosquillas de alfajor, whose main ingredient, alfajor, is made from honey, perrunillas, roscos de vino (wine-flavoured ring-shaped cakes), tortas borrachas, mantecados (almond cakes)...

Not to forget the escabeche de tencas (marinated tench), tripe, blood sausage and fried tench. And from the pig, the cured sausages known as chorizos de la cuerna, cuts of loin and maw, which cooked with cabbage is one of the most typical local dishes to be savoured in the wintertime, of course.

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