It is named after Casar de Cáceres, its city of origin.

The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle.

This ingredient lends a subtle bitterness to the otherwise rich and slightly salty-tasting cheese.

The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside.

In 1999, the cheese was given protected-origin status, regulations that stipulate not only where it can be produced, but also that it can only be made with the milk of Merino and Entrefina sheep.