The Cheese:

Torta del Casar is a completely natural cheese, made in a unique territory using traditional methods, based on raw sheep's milk from controlled flocks, natural vegetable rennet extracted from the cardoon, and salt.

With a soft, ochre-toned rind and a paste that's somewhere between white and ivory in color, it has a uniform, creamy, and melting texture, lactic and vegetal aromas, and a very mild taste with a slightly bitter note due to the use of vegetable rennet.

The Origin:

Torta del Casar is born thanks to the conditions of the traditional production area, the regions surrounding Casar de Cáceres, and the use of the cardoon Cynara cardunculus for curdling. Sometimes, the combination of these factors resulted in a very creamy cheese that, unable to hold its shape, flattened and spread, reminiscent more of a "bread cake" than a traditional cheese. Hence, it is known as Torta del Casar.

But it's not just the land and the thistle that make Torta del Casar. The work of men and women at the farms and cheese factories is fundamental, with their knowledge and know-how, passed down from generation to generation, essential to producing the most original Extremadura cheese.

Identification:

Torta del Casar is highly prized and, of course, widely imitated. This is why it's crucial to highlight that cheeses certified by the Protected Designation of Origin (PDO) Torta del Casar are surrounded by an exclusive red and gold control label and individually numbered, which is the common element that sets them apart from any other cheese with similar characteristics.