Torta del Casar

Torta del Casar is an exquisite cheese made from sheep's milk in Spain's Extremadura region, notably in the town of Casar de Cáceres. What sets this cheese apart is its use of a natural coagulant derived from the pistils of the cardoon, a type of wild thistle. This ingredient imparts a unique, subtle bitterness that enhances its rich and slightly salty flavor. After being aged for at least sixty days, Torta del Casar develops a luxuriously creamy center that cheese aficionados cherish.

Traditionally, it is enjoyed by slicing off the top and scooping out the delectably creamy interior.

In 1999, Torta del Casar was awarded protected designation of origin (PDO) status. This esteemed designation stipulates that the cheese can only be produced in specific regions and must be made exclusively with milk from Merino and Entrefina sheep. These sheep breeds produce limited quantities of milk—requiring around 20 sheep to make just one 1 kg (2.2 lb) wheel of Torta del Casar. These stringent guidelines ensure that every wheel of Torta del Casar maintains its authenticity and superior quality.