Torta del Casar is a natural cheese, made using traditional methods with raw sheep's milk from controlled herds, vegetable rennet and salt.
The use of this vegetable rennet extracted from the Cynara Cardunculus thistle, together with the know-how of the master cheesemakers, generates intense proteolysis during the ripening process when the rind is not yet fully formed, which means that the cheeses do not support their own weight, tending to flatten and bulge at the sides, and taking on an atypical shape that reminded the Casar de Cáceres cheesemakers of a 'bread cake', from which the name 'Torta del Casar' derives.
