Torta del Casar Grande, sheep's cheese approx. 500g

Torta del Casar is a traditional Spanish cheese coming from the Extremadura region, specifically from around the town of Casar de Cáceres. It is among the most famous specialities of the region and is renowned for its very creamy consistency and pronounced flavour.

The cheese is made from unpasteurised sheep's milk, mainly from Merino sheep and Entrefino sheep. An important peculiarity of production is the use of vegetable rennet obtained from the cardoon thistle Cynara cardunculus. This rennet gives the cheese its typical gently bitter flavour and also causes the inside to remain very soft and creamy.

On the outside the cheese has a thin, slightly wrinkled rind, while inside the mass is very soft, almost runny. The flavour is intense, full, creamy and can have slightly bitter or nutty tones. If the cheese is well matured, it is often not sliced but rather scooped out with a spoon.

The traditional way of serving is to cut off the top of the cheese and eat the creamy inside with bread or toast. In Spain it is often served with red wine or with smoked Jamón Ibérico.

Interestingly, this type of cheese probably originated as a "failed" product. Shepherds were unable to press the cheese properly, so it remained too soft. Instead of throwing it away, they discovered its flavour was exceptionally good, and it gradually became a regional speciality.