The Torta del Casar is a natural cheese, made using traditional methods based on raw sheep's milk from controlled farms, vegetable rennet and salt.
Due to special climatic conditions and the use of vegetable rennet extracted from the wild thistle Cynara Cardunculus for curdling, a light and thin, semi-hard rind cheese is generated, whose main characteristic is its highly creamy texture, which means that at certain times of ripening must be bandaged to prevent the white to ivory paste from leaking through cracks in the still soft rind.
With lactic and vegetable aromas, and an intense and developed taste, it is melting on the palate, very little salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.
The production area is centered around the town of Casar de Cáceres (Extremadura, Spain) and is recognized as a Protected Designation of Origin by the European Union.