‘Torta del Casar’ is a natural cheese produced using traditional techniques based on sheep's raw milk from controlled herds, vegetable rennet and salt.
The use of this vegetarian rennet extracted from the thistle Cynara Cardunculus, along with the master cheesemakers’ knowledge, generates an intense proteolysis during ripening when the rind is not yet fully formed. This makes the cheese cannot bear its own weight and it tends to get flattened and puffed, taking an unusual shape that reminded cheesemakers from Casar de Cáceres of a flatbread, hence the name ‘Torta del Casar’.
Presentation in an app. 250 g format, perfect for fast and household consumption or to use as a ‘tapa’ within a wider snacks offer.