Torta del Casar PDO is produced in the Extremadura region from the unpasteurized milk of Entrefina and Merina sheep and thistle-flower rennet, making it suitable for vegetarians. It is very similar to Torta de la Serena PDO cheese and also ripened for a minimum of 60 days and turned upside down every day.
This cheese is very creamy and easily spreadable at room temperature, as it should be consumed, and has a soft delicate rind with a yellowish color and light mold spotting. With a special aroma and strong mature taste, Torta del Casar PDO is bitter due to the use of the vegetable rennet.
Ideal to spoon out with Picos and to make sauces, pairs well with cava, white wines and red wines when the Torta has been aged for longer.