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Torta del Casar DOP

      Torta del Casar PDO

The Torta del Casar PDO is a cheese made with raw sheep's milk from the Merino and Entrefino breed.

Torta del Casar PDO is produced in many municipal areas of Cáceres, in the Autonomous Community of Extremadura.

There are many historic documents which testify to the ancient production methods of Torta del Casar PDO in the area of Extremadura. Around the end of the 13th century, King Sancho IV allowed the use of the land for the rearing of cattle to increase the production of the cheese. The importance of Torta del Casar PDO can be seen in the way it was once used as currency.


Torta del Casar PDO has a cylindrical form with a semi-hard, yellow-ochre rind. Inside the paste is soft and spreadable, of yellowy-white colour and with holes. The cheese is slightly bitter with a very persistent aftertaste.

It is sold as Torta del Casar PDO. It is marketed whole and packed with weights of 1 kg or 600 gr.

Torta del Casar PDO owes it characteristic flavour to the use of the vegetable rennet, coming from wild curds, which gives it a particular hint of bitterness.


If whole, Torta del Casar PDO should be kept in a fresh place. Once sliced, it is better to keep it in the refrigerator, preferably in the least cold compartment and wrapped in tin foil or Clingfilm. If it is supposed to be eaten quickly, it can be kept cutting off the entire top, just like removing the lid off a pot. It goes wonderfully with meat, fish or vegetable dishes. It can be used to prepare sauces, desserts and ice creams. It is also good by itself, spread on bread. It goes very well with red wine.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2003



Dietary product


Lactose-free product



Fat in dry matter

   45 - 50 %

Acidity. Hydrogen index of the pH.

   5.2 - 5.9 pH


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21 08 2016 -  Date of publication of this article
22 01 2017 -  Date of last edit

Torta del Casar PDO. Foto № 1
Torta del Casar PDO. Foto  № 2
Torta del Casar PDO. Foto  № 3

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