Pastovelia Torta del Casar – The Ultimate Soft Spanish Cheese

Pastovelia Torta del Casar – The Ultimate Soft Spanish Cheese

Torta del Casar represents the pinnacle of Spanish cheesemaking tradition, originating from the sun-drenched plains of Extremadura, specifically the region surrounding Casar de Cáceres in the province of Cáceres. This Protected Designation of Origin cheese embodies centuries of pastoral heritage and artisanal expertise, crafted according to strict regulations that ensure its authenticity and exceptional quality. Each wheel is produced using only three noble ingredients, raw sheep’s milk, natural vegetable rennet, and salt, creating a cheese of remarkable purity and complexity.

Traditional Production Methods and Gourmet Excellence

What distinguishes Torta del Casar as a gourmet product is its labour-intensive and entirely traditional production process. The sheep used in production are Merino Entrefino breeds, pastured extensively across the designated geographical area, feeding naturally on local vegetation. Remarkably, approximately twenty sheep must be milked to produce just one kilogramme of cheese, reflecting the commitment to quality over quantity.

The production process unfolds over weeks, beginning with the gentle cutting of curds and their transfer into cylindrical moulds, where they are pressed to drain excess whey whilst developing their characteristic shape. The cheese then undergoes a minimum of sixty days’ maturation at controlled temperatures  during which the masters queseros, experienced cheesemakers, turn each wheel daily. The vegetable rennet generates intense proteolysis during ripening when the rind is not yet fully formed, causing the cheese to lose its structural integrity. Rather than collapsing into an unusable mass, this effect creates the iconic irregular shape that reminded traditional cheesemakers of a flatbread or torta de pan, from which the cheese derives its evocative name.

The resulting cheese represents a triumph of artisanal science. Its straw-coloured paste is so creamy it is almost liquid, possessing a texture that melts immediately upon the palate. The flavour profile is remarkably complex, presenting an intense, well-developed taste with subtle notes of butter, hazelnut, and floral undertones, balanced by the characteristic herbal bitterness imparted by the cardoon rennet. The rind, initially firm yet supple, gradually develops its distinctive character during maturation. This cheese contains a minimum of fifty per cent fat content in total solids, delivering the richness that discerning cheese aficionados seek.

How the Spanish Enjoy Torta del Casar

In Spain, Torta del Casar holds a place of honour within the gastronomic tradition, particularly throughout Extremadura where it originated. The Spanish approach to enjoying this cheese reflects their understanding of its delicate nature.

The traditional method is to remove the top portion of the rind with a knife, revealing the luxurious interior, and then scoop out the creamy paste directly with a spoon or small piece of crusty bread, known as pan tostado. In the Iberian tradition, Torta del Casar is often enjoyed as part of a tapas selection, accompanied by cured meats such as jamón ibérico or chorizo, and paired with Spanish wines, particularly crisp whites or light reds.

Regional restaurants and food festivals throughout Extremadura celebrate this cheese, and it features prominently during the annual Ruta de la Tapa celebrations in October. The Spanish deeply respect the labour-intensive nature of its production and view consuming it as a ritual rather than merely eating, typically bringing the cheese to room temperature before serving to fully appreciate its aromatic complexity and silken texture.

Serving Suggestion

Serve at room temperature (approximately 21°C), cutting away the top rind and scooping the creamy interior with slices of toasted sourdough or artisanal crackers. Pair with cured Spanish jamón, olives, and a glass of Spanish Cava or dry Albariño wine for an authentic Extremaduran experience.