The Cheeses of Extremadura: A Gourmet Journey Along the Cheese Route

Three Protected Designations of Origin

Extremadura boasts three cheeses with Protected Designation of Origin (PDO) status: Torta del Casar, Queso de la Serena, and Queso Ibores. Torta del Casar, crafted from sheep's milk with wild thistle stamens as rennet, yields a luscious, spreadable cream ideal for bread—an indulgent treat. It's produced in the municipalities of Llanos de Cáceres, Sierra de las Fuentes, and Montánchez. Queso de la Serena also employs thistle rennet, using milk exclusively from Merino sheep. Notably, it takes milk from about 15 sheep to produce one kilogram. This spreadable delight originates from the La Serena district. The third gem, Queso Ibores, is made from goat's milk in the regions of Los Ibores, Las Villuercas, La Jara, and Trujillo. The diverse wild herbs in these pastures enrich the milk, resulting in exceptional quality. Available with a natural rind, oil-rubbed, or paprika-coated.

Cheeses of Extremadura
© Turismo de Extremadura

Cheesemaking Areas

Beyond these PDO stars, Extremadura features seven additional cheesemaking areas: Alburquerque, Acehúche, Tierra de Barros, Cáceres, Gata-Hurdes, Siberia, and La Vera. Discover specialties such as quesaílla (also called "merendera," perfect for a satisfying snack), the notoriously aromatic yet delectable Acehúche cheese, La Vera goat's cheese rubbed with renowned local paprika, and prized varieties like Torta de los Barros or goat's cheese roulade.

Activities and Experiences

Immerse yourself in the craft by joining guided tours, tastings at cheesemakers and farms, or attending the National Cheese Fair in Trujillo (late April or early May). Sample over 300 Spanish varieties alongside Extremadura's finest, plus guest countries' specialties. Enjoy competitions, workshops, and live artisanal demonstrations.

Visit and activities at a cheesemaker in Extremadura
© Turismo de Extremadura

Sheep
© Turismo de Extremadura