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Cheese from Spain, Extremadura, central-southern Cáceres province
Raw milk from Merino and Entrefino sheep is set with rennet made from wild cardoon flowers (Cynara cardunculus), cut to rice-grain size, pressed lightly and salted. It ripens at least 60 days in cool, damp rooms, where the plant rennet breaks the proteins down until the paste is soft to runny inside a firm ochre rind. Made in 6 steps over 2.1 months. The longest step, ripen until the paste runs, takes at least 2 months (Consejo Regulador DOP Torta del Casar / Minis…) and runs at 4–12 °C (Consejo Regulador DOP Torta del Casar / Minis…). Salt is up to 3 % (Consejo Regulador DOP Torta del Casar / Minis…). Lactiplantibacillus plantarum (the main lactic species in 22 cheeses) and Leuconostoc mesenteroides and Spontaneous lactic acid bacteria, which give most of the flavour do most of the fermenting.
| Main step | at least 2 monthsSet[pliego-torta2023] | Ripen until the paste runs |
|---|---|---|
| Temperature | 4–12 °CSet[pliego-torta2023] | Ripen until the paste runs |
| Salt | up to 3 %Set[pliego-torta2023] | Salt |
| Acidity | pH 5.2–5.9Set[pliego-torta2023] | Ripen until the paste runs |
| Raw whole sheep milk · Merino and Entrefino sheep; not standardised; at least 11.0% cheese solids and 4.8% protein; pH 6.6–6.9; kept at 1–6 °C for at most 72 h[pliego-torta2023] |
| Cardoon rennet (Cynara cardunculus flowers) (traditional doses) · Natural, not extracted or standardised[pliego-torta2023] |
| Common salt · Brine or dry salt[pliego-torta2023] |
| Starter: none named in the specification; the raw-milk lactic bacteria do the souring |
Total time across the recorded steps: 2.1 months
What changes: Starting material: raw Merino sheep milk, kept cold
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Torta del Casar is set with wild cardoon rennet, not animal rennet. The cardoon enzymes break the proteins down so strongly that the inside turns soft to runny, while most ewe cheeses of its family ripen firm. Its bitterness comes from the cardoon.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones. A 2026 study found some batches above the PDO pH limit, a reason given for more even souring.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The 1791 Interrogatorios of the Royal Audiencia of Extremadura record cheese from the Cáceres area paying tithes, from flocks kept mainly for wool. As wool lost value, milk and cheese grew in importance. It was made in winter and spring at the shepherds' camps (majadas); controlled rooms now allow year-round making.
