Quesos del Casar was founded in 1985 by the Blasco Rey family. The specific goal was to produce traditional-style Extremaduran cheeses in a way that met modern health standards, and which also meant that the cheese recipes and methods would be preserved.
Over the years, the company has developed a solid reputation as a leader in producing high quality cheeses that are a reflection of the food culture of this province in western Spain. Quesos del Casar produces a range of cheeses made from cow, sheep and goat’s milk and several of its cheeses have won awards, including the Spanish Agriculture Department’s accolade as producing the Best Spanish Cheese in 2003 and 2005.
Viejo Maestro is a cheese native to the Extremadura region, located in the west of Spain, bordering Portugal. Made from the milk of native Retinta goats, cheeses are aged for 40 days before release. Cheeses are covered in a natural yellow rind.
Inside, the paste is bright white in color. It tastes intensely of fresh goat’s milk with bit of salt and an herbaceous quality underneath. Viejo Maestro has a rich texture.
This cheese pairs very well with Pedro Ximenez red wine, or for whites, Amontillado and Oloroso are good options. Viejo Maestro is wonderful when served with marmalade or grapes and nuts as accompaniments.