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Cheese Route

Extremadura offers the Cheese Route, in which more than a hundred companies and institutions work, such as farms and livestock farms, cheese dairies, accommodation, restaurants, gastronomic shops, specialized guides, activity companies, receptive agencies, museums, interpretation centers , tourist offices and other gastronomic producers. This gastronomic tourism itinerary has been promoted by the General Directorate of Tourism, with the collaboration of the Provincial Councils of Cáceres and Badajoz and the Protected Designations of Origin (PDO) Torta del Casar, Queso de La Serena, Queso Ibores and Quesos de Acehuche, the Extremadura Network for Rural Development and the local action groups involved

Collaboration with the Food Bank

The Spanish Federation of Food Banks (FESBAL) is an apolitical and non-denominational entity, founded in 1995, which promotes the work, image and figure of the associated Food Banks in their fight against hunger, poverty and waste of food by using it and distributing it to the most needy people, also contributing to improving the environment.

Recipes with Torta del Casar

The Torta del Casar is such an exquisite product that why not use it to create new recipes?
With the aim of highlighting our flagship product, we propose a series of ready-made recipes, in which we assure you that no palate will be left unsatisfied.

How to consume the Torta del Casar?

Many times we find ourselves with the question of how to consume a Torta del Casar? The Torta del Casar is a product that on the outside has a hard, inedible crust and that the real treasure is inside, a creamy and practically liquid paste.

PASTOVELIA AND THE D.O.P. TORTA DEL CASAR, COLLABORATE WITH THE FOOD BANK

PASTOVELIA, through its brand PASTORALIA, and the Regulatory Council of the D.O.P. Torta del Casar has signed a collaboration agreement with Banco de Alimentos by which it will make an economic donation for each unit of PDO cheese sold. PASTORALIA until the end of 2020. This economic donation is calculated by applying 4% to the value of the contributions made by farms and cheese factories to the PDO per liter of certified milk and cheese unit.