Our Cheeses

“The origin of a cheese is the truly authentic”

Each of our cheeses has a reason for being that makes it unmistakable, they are the generational result of the traditions of our land.

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Our Cheeses

The origin of a cheese is the truly authentic

Each of our cheeses has a reason for being that makes it unmistakable, they are the generational result of the traditions of our land.

Torta del Casar PDO Cheese

Torta del Casar PDO Cheese

GRAN CASAR is our first “great brand,” the one that represents our most cherished tradition: the Torta del Casar PDO cheese. In the early days, we worked hard to make GRAN CASAR a pioneering brand, developing new production and presentation methods that allowed us to maintain its traditional essence while maintaining its production year-round, not just during the season, as was customary until then.

Torta del Casar P.D.O.

GRAN CASAR is our first “big brand”, which represents our most precious tradition, that of Torta del Casar P.D.O. In the beginning, we put a lot of effort into making GRAN CASAR a pioneering brand, developing new production and presentation methods that allowed it to keep its traditional essence intact and at the same time sustain its production throughout the year, not just in season like It was common until then.

Torta del Casar GRAN CASAR winning seal – 24th PDO tasting-contest 2024–25

QUESARTE Gold Award 2024 for GRAN CASAR Torta del Casar PDO

AWARDS

List of Awards

Would you like to see the full list of awards for GRAN CASAR?

List of Awards

Gran Casar, our great tradition

A cheese as characteristic as GRAN CASAR could only be the result of a great story, which has taken place since the Middle Ages in a single place, the region of Casar de Cáceres, where natural and human conditions converged so that a fortuitous and mysterious event made it possible.

Raw sheep’s milk, vegetable rennet and salt

With only three ingredients you might think that the making of a cheese as peculiar as GRAN CASAR cannot hide any big secrets. However, behind its unmistakable flavor and creaminess is the heritage of great expertise, the result of the traditions and splendorous nature of its place of origin.

Our heritage, the mastery of its elaboration

In addition to the origin and quality of its ingredients, one of the main secrets lies in the mastery of controlling its maturation process of at least 60 days, which causes intense proteolysis that finally turns it into a delicious and creamy soft pasta that is ideal to spread.

Gran Casar, the living history of a great tradition

A cheese as characteristic as GRAN CASAR could only be the result of a great story, which has taken place since the Middle Ages in a single place, the region of Casar de Cáceres, where natural and human conditions converged so that a fortuitous and mysterious event made it possible.

Raw sheep’s milk, natural vegetable rennet and salt

With only three ingredients you might think that the making of a cheese as peculiar as GRAN CASAR cannot hide any big secrets. However, behind its unmistakable flavor and creaminess is the heritage of great expertise, the result of the traditions and splendorous nature of its place of origin.

The mastery of its elaboration

In addition to the origin and quality of its ingredients, one of the main secrets lies in the mastery of controlling its maturation process, which causes intense proteolysis that finally turns it into a delicious and creamy soft paste ideal for spreading. At least 60 days of curing are necessary, during which the cheese is kept in a cold and humid environment, with periodic turning to achieve uniform creaminess and the appropriate consistency of its rind.

GRAN CASAR:

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FRESH CHEESES

Traditional Fresh Cheese

“El Abuelo” is a name that conveys familiarity and experience, an image that in its most idyllic sense evokes the transmission of good values and that acts as a reference of knowledge for the delicate development of new generations. And it is precisely that connection between old and young, between wisdom and freshness, where we find balance and meaning for our traditionally made fresh cheeses.

Traditional Fresh Cheese

“El Abuelo” is a name that conveys familiarity and experience, an image that in its most idyllic sense evokes the transmission of good values and that acts as a reference of knowledge for the delicate development of new generations. And it is precisely that connection between old and young, between wisdom and freshness, where we find balance and meaning for our traditionally made fresh cheeses.

Fresh cheese, a healthy and nutritious food

Including fresh, goat or cow cheese in your diet is a very healthy and balanced way of eating dairy products. It is a food with a great contribution of quality essential nutrients: proteins, calcium, potassium, phosphorus and vitamin A mainly. In addition, our fresh cheeses are low in salt, 1% per 100g.

Goat’s milk gives fresh cheese a more pronounced flavor than cow’s milk, it is more digestive because it contains less lactose and provides a nutritional bonus in iron, vitamin D, K and riboflavin.

El Abuelo, all its freshness in less than 48 hours

We make our fresh cheeses with the traditional method, without ultrafiltration, with light pressing and molding, using pasteurized milk and animal rennet, an artisanal process that respects all its flavor and gives a characteristic final consistency.

We preserve its quality and freshness cold during all its processes, from the daily collection of milk, from nearby certified dairy farms, to production and packaging.

Alone, sweet or savory, there are no limits to your recipes.

Gastronomically it has a multitude of applications. It combines very well with sweet and salty, perfect for your salads and desserts, with quince, jams, fruits, etc. Furthermore, as a culinary ingredient it is ideal for cakes, pasta recipes, croquettes, sauces, pizzas, etc. You just have to use your creativity to make your own recipe.

Fresh cheese, a healthy and nutritious food

Including fresh, goat or cow cheese in your diet is a very healthy and balanced way of eating dairy products. It is a food with a great contribution of quality essential nutrients: proteins, calcium, potassium, phosphorus and vitamin A mainly. In addition, our fresh cheeses are low in salt, 1% per 100g.

Fresh goat cheese has some qualities that differ from cow cheese. Specifically, goat’s milk gives fresh cheese a more pronounced flavor, and on the other hand, as it contains less lactose, it is more digestive and appropriate for delicate stomachs. At a nutritional level, in addition to the nutrients mentioned above, goat milk also provides iron, vitamin D, K and riboflavin.

El Abuelo, all its freshness in less than 48 hours

We make our EL ABUELO fresh cheeses with the traditional method, without ultrafiltration, with light pressing and molding, using pasteurized milk and animal rennet, an artisanal process that respects all its flavor and gives it its characteristic final consistency.

To maintain all its quality and freshness, it is essential to keep it cold during all its processes, from the daily collection and reception of the milk, from nearby certified dairy farms, continuing with its production and packaging, and finishing in less than 48 hours with a Quick distribution through our refrigerated trucks throughout the Extremadura region.

Alone, sweet or savory, there are no limits to your recipes.

Gastronomically it has a multitude of applications. It combines very well with sweet and salty, perfect for your salads and desserts, with quince, jams, fruits, etc. Furthermore, as a culinary ingredient it is ideal for cakes, pasta recipes, croquettes, sauces, pizzas, etc. You just have to use your creativity to make your own recipe.

Fresh Cow Cheese:

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Fresh Goat Cheese:

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GOAT CHEESES

Goat Cheese with Paprika from La Vera

VILLA NOBLE evokes an imaginary place of vast lands where a town of noble and distinguished lineage is located, famous for its distinguished feats of the past. A perfect name for a goat cheese as illustrious as it is appreciated, a classic of the gastronomy of our land, very distinguished by its striking orange vermilion color due to its maturation with the also distinguished spice, Pimentón de la Vera.

Goat Cheese with Paprika from La Vera

VILLA NOBLE evokes an imaginary place of vast lands where a town of noble and distinguished lineage is located, famous for its distinguished feats of the past. A perfect name for a goat cheese as illustrious as it is appreciated, a classic of the gastronomy of our land, very distinguished by its striking orange vermilion color due to its maturation with the also distinguished spice, Pimentón de la Vera.

Villa Noble, a cheese originating from the north of the Sierra de Cáceres

Villa Noble de Cabra with La Vera paprika, is one of our most distinguished cheeses. A classic of the gastronomy of our land, in which we have invested all the traditional know-how of the areas of the northern mountain range of Cáceres (La Vera, Las Hurdes, the Sierra de Gata), the Ibores and Villuercas mountain ranges, and the San Pedro mountain range.

An exquisite mild, slightly smoky flavor

From 30 to 45 days of maturation with La Vera paprika are enough to acquire that characteristic flavor of this highly appreciated spice. Combined with pasteurized Retinta breed goat milk, the result is a cheese with a soft, tender and creamy, slightly smoky flavor. Its appearance is compact, with practically no eyes inside, with a whitish colour that contrasts with the rind covered with Pimentón de la Vera.

Villa Noble, a cheese originating from the north of the Sierra de Cáceres

Villa Noble de Cabra with La Vera paprika, is one of our most distinguished cheeses. A classic of the gastronomy of our land, in which we have invested all the traditional know-how of the areas of the northern mountain range of Cáceres (La Vera, Las Hurdes, the Sierra de Gata), the Ibores and Villuercas mountain ranges, and the San Pedro mountain range.

An exquisite mild, slightly smoky flavor

From 30 to 45 days of maturation with La Vera paprika are enough to acquire that characteristic flavor of this highly appreciated spice. Combined with pasteurized Retinta breed goat milk, the result is a cheese with a soft, tender and creamy, slightly smoky flavor. Its appearance is compact, with practically no eyes inside, with a whitish colour that contrasts with the rind covered with Pimentón de la Vera.

Villa Noble:

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Mould-ripened goat cheese

It could well be the fond memory of an “old teacher” from our childhood. The one who taught us to persevere to learn to do things well, to have enough patience so that knowledge and skills become established, to find the necessary calm and courage when the wind comes in our face… When you try any of our VIEJO MAESTRO goat cheeses, you understand the meaning of this name and the timeless values it conveys.

Mould-ripened goat cheese

It could well be the fond memory of an “old teacher” from our childhood. The one who taught us to persevere to learn to do things well, to have enough patience so that knowledge and skills become established, to find the necessary calm and courage when the wind comes in our face… When you try any of our VIEJO MAESTRO goat cheeses, you understand the meaning of this name and the timeless values it conveys.

The exquisite traditional recipe of our goatherds

“Viejo Maestro” matured with molds is inspired by the traditional cheese of our traditional goatherds. This delicacy exceeds expectations of the discerning cheese lover because of the natural rind of whitish colour and edible. Viejo Maestro has a pleasant, mild flavour and lightly salted. In the mouth it is melting, soft with a persistent flavour of goat milk.

The exquisite traditional recipe of our goatherds

“Viejo Maestro” matured with molds is inspired by the traditional cheese of our traditional goatherds. This delicacy exceeds expectations of the discerning cheese lover because of the natural rind of whitish colour and edible. Viejo Maestro has a pleasant, mild flavour and lightly salted. In the mouth it is melting, soft with a persistent flavour of goat milk.

Viejo Maestro:

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CREAM CHEESE

Cream with Torta del Casar DOP Cheese

(minimum 50%)

Cream with Torta del Casar DOP Cheese

(minimum 50%)

Delicious cream to spread and cook

We make this delicious cream with our PDO Torta del Casar GRAN CASAR cheese, using a minimum blend percentage of 50%, which is higher than the market average.

We sell it in a 110g glass jar for the self-service channel.

It can be eaten by spreading it directly on bread as a snack or used as an ingredient in the kitchen to make sauces for meat or pasta recipes.

Delicious cream to spread and cook

We make this delicious cream with our Torta del Casar D.O.P. GRAN CASAR, whose minimum mixing percentage is 50%, higher than the market average.

We market it in two formats, in a 110g glass jar for the self-service channel and in a 500g container for the HORECA channel.

It can be eaten by spreading it directly on bread as a snack or used as an ingredient in the kitchen to make sauces for meat or pasta recipes.

Cream cheese:

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CAMPAIGN CHEESES

Artisan cheeses to enjoy every season

Our artisanal field cheeses can only be enjoyed in a certain season. In most of them we use high quality raw milk for their production. These cheeses represent the continuity of the artisanal cheese traditions of our land. Each of them depends on certain circumstances that make them unique, becoming true gems for cheese lovers. Follow us on our networks (Facebook, Twitter, Instagram) if you want to know when they are available. You can also visit our shop to see if they are for sale.

Artisan cheeses to enjoy every season

Our artisanal field cheeses can only be enjoyed in a certain season. In most of them we use high quality raw milk for their production. These cheeses represent the continuity of the artisanal cheese traditions of our land. Each of them depends on certain circumstances that make them unique, becoming true gems for cheese lovers. Follow us on our networks (Facebook, Twitter, Instagram) if you want to know when they are available. You can also visit our shop to see if they are for sale.

Villa Noble, Matured Goat’s Cheese PDO Acehúche

Made from raw goat’s milk under the Protected Designation of Origin (PDO) Acehúche.

Matured cheese made from raw goat’s milk and protected under the Acehúche Designation of Origin. Semi-hard texture, balanced flavour with a spicy touch, and an intense aroma. Ideal for pairing with fruity white wines or abbey-style beers.

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Artisanal Sheep’s Cheese

Made with Raw Sheep’s Milk

Cured cheese made from raw sheep’s milk and vegetable rennet, aged for over 6 months. Firm texture and a mild flavour with lactic and herbal notes. Perfect with young red wines or rustic bread.

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Villa Noble, Goat Cheese

with Paprika Flakes from La Vera

Cheese made with pasteurized goat milk, animal rennet, salt and slices of Pimentón de la Vera, which we add to the mixture. The paprika flakes are small slices of the smoked paprika from which the ground paprika is obtained. They add more flavor to the cheese as they enhance its bittersweet contrast with greater intensity than in the classic version of this cheese that uses the ground spice: Villa Noble with Paprika of the Vera.

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La Natera, Ripened Cow Cheese

With Raw Cow’s Milk

Cheese made from raw cow milk and animal rennet. Firm and elastic texture that favours its tasting, smell of cured cow milk. The flavour is intense for a cow cheese and comes from the raw milk and 90 days of maturing. It is a faithful reflection of the cured cow’s cheese that was produced in our town during the winter and spring months.

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Los Golfines, Creamy Sheep Cheese

Creamy and intense

Cheese made with pasteurized sheep’s milk, herb rennet and salt. Minimum cure of 35 days. Tender texture and intense sheep milk flavour. Limited-edition cheese with a soft texture, rich creaminess, and a melt-in-the-mouth sensation.

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Viejo Maestro, Aged Sheep Cheese

More than 8 months of wood curing

Hard cheese made from raw sheep milk. Matured in wood for more than 8 months. Hard paste texture. The cheese has a pleasant and intense flavour, slightly tangy. Its pairing is suitable with fruits and quinces. It is at its optimal consumption moment, and if left longer it may break when trying to cut it. A fundamental cheese on any good cheese board.

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