Torta del Casar is a 100% natural cheese, made exclusively of raw milk from controlled sheeps, vegetal curdling from te plant Cynara Cardunculus and salt. It's made with pure sheep milk. We use natural and vegetal curdling, with temperatures between 28º and 32º during a period from 50 to 80 minutes. Then it's cured during 60 days.
The result is a cheese with semi-hard exterior, natural colors between yellow and ochre. It's semi-liquid texture and taste. You can smell the intense and enjoy a bit salt taste and bitterness.
We believe this is the best way to make a "Torta del Casar", and this is the way we make it.