Cheese with creamy texture, produced with vegetable rennet near Cáceres.
With the maturation the cheese "sits down" in the center and swells to the sides remembering the spanish cake "Torta de Pan" from which derives the name "Torta del Casar".
Raw Material: Sheep's raw milk and vegetable rennet obtained from the cardoon flower also known as wild artichoke
Taste: Mild with sensations of grass and animal, particularly lingering; slightly bitter notes derive from the use of the vegetable rennet
Serving Suggestion: Remove the top and serve it in the center of the table almost like a fondue, even hot