Torta del Casar 
Torta del Casar is a sheep's milk cheese from Extremadura, Spain, curdled with cardoon thistle rather than animal rennet. Aged at least sixty days, it goes creamy in the center, so it is eaten by slicing off the top and scooping out the inside.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Extremadura |
| Protection | PDO (2001) |
| Milk Type | Sheep's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | Minimum of 50% fat in total solids |
| Moisture Content | High |
| Rind | Dry but slightly sticky |
| Texture | Very soft and spreadable |
| Flavor | Rich, slightly bitter |
| Aroma | Earthy, herbal |
| Colors | Straw |
| Forms | Traditionally round, flat, wrapped in cloth |
| Age | About two months |
| Rennet Type | Cardoon flower (Cynara cardunculus) |
| Alternative Spellings | Torta del Casal (Extremaduran) |
What is Torta del Casar Cheese?
Torta del Casar is made from sheep's milk in the Extremadura region of Spain. It takes its name from Casar de Cáceres, the city where it originated. In Extremaduran the name is Torta del Casal.
The cheese won protected-origin status in 1999. Those rules set where it can be produced and also restrict the milk to two breeds, Merino and Entrefina. Neither gives much milk. One 1 kg (2.2 lb) wheel takes the milk of 20 sheep.
Rather than animal rennet, cheesemakers curdle the milk with a coagulant found in the pistils of the cardoon, a wild thistle. Aging runs sixty days at minimum.
The taste is rich and slightly salty, with a subtle bitterness that comes from the cardoon. Once a wheel is fully ripe, the center turns creamy.
The traditional way to serve it is to slice off the top and scoop out the inside.
How Does Torta del Casar Cheese Compare?
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