Pastoralia´s Torta del Casar is natural cheese, made using traditional methods with raw sheep's milk from controlled herds, vegetable rennet, and salt.  This is a Protected Designation of Origin (DOP) cheese from the Casar de Cáceres area.  It is made with 100 % raw milk from Extremadura and with vegetable rennet extracted from a typical charge of that region (hence the DOP), which gives it its characteristic flavour and aroma and also makes its texture creamy and spreadable. 

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 maturing 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 acquiring an atypical shape that reminded the cheesemakers of Casar de Cáceres of a 'bread cake', from which the name Torta del Casar derives.

The result is a cheese with a light, thin, semi-hard rind. Its main characteristic is its highly creamy texture, which means that at certain times during the maturing process it must be bandaged to prevent the white to ivory-coloured paste from spilling out through the cracks in the still soft rind. With lactic and vegetable aromas and an intense, developed taste, it is melting on the palate, very slightly salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.