Torta del Casar

Torta del Casar is a raw-milk cheese made exclusively from the milk of merino and entrefino breed ewes, coagulated with vegetable rennet derived from the cardoon (Cynara cardunculus), and matured for at least 60 days. Production is confined to the districts of Los Llanos de Cáceres, Sierra de Fuentes and Montánchez in the province of Cáceres, Extremadura, Spain.

About this designation

Registered as a PDO under file number PDO-ES-0213, with EU protection dating from 26 October 2001, Torta del Casar is produced within a defined area of approximately 400 000 ha covering named municipalities in the districts of Los Llanos de Cáceres, Sierra de Fuentes and Montánchez, in the south-central part of the province of Cáceres, Autonomous Community of Extremadura, Spain. The milk must be raw, whole and non-standardised, drawn from registered flocks of merino and entrefino breed ewes, and must have a fat plus protein content of at least 11,0 % and a protein content of at least 4,8 %. Coagulation is carried out exclusively with vegetable rennet made from the cardoon (Cynara cardunculus). The cheese is cylindrical with smooth-convex sides and rounded edges, and is produced in three weight ranges: large (801–1 100 g), medium-sized (501–800 g) and small (200–500 g), each with a maximum tolerance of 5 %. Physico-chemical requirements include a fat-in-dry-matter content of at least 50 %, dry matter of at least 50 %, pH between 5,20 and 5,90, and NaCl of no more than 3,0 %. The rind is semi-hard and of a uniform ochre colour, traditionally presented rubbed in oil. Each certified cheese must carry a certification label bearing a printed batch number and unique serial number, issued under the control of the Consejo Regulador de la Denominación de Origen Protegida 'Torta del Casar'. The best-before date may not be more than 210 days after the date of manufacture.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 26 October 2001 under file number PDO-ES-0213; eAmbrosia identifier EUGI00000013522.
• Coagulation must use vegetable rennet made exclusively from the cardoon (Cynara cardunculus); no animal rennet is permitted.
• Milk must be raw, whole and non-standardised, with a fat plus protein content of at least 11,0 % and a protein content of at least 4,8 %.
• Every certified cheese must bear a certification label with a printed batch number and unique serial number issued by the Consejo Regulador before dispatch.

Tasting notes

Extremaduran sheep's milk soft pressed cheese DOP from Cáceres province, similar profile to La Serena (vegetable-cardo-rennet, spoon-cheese style). Soft creamy oozing texture, intensely savory-bitter flavor — Extremaduran luxury cheese.

HoReCa use

Spoon-cheese service for tabla de quesos; warmed and spooned over crusty bread; pairs with Pacharán and regional reds.

Packaging

• wheel-full-500g-1kg
• wedge-vacuum-300g