THE Extremadura cheese tradition add a new step with the inclusion of a local product among the most popular on the planet. This international recognition, granted in the TasteAtlas Awards 2025reinforces the prestige of a region whose gastronomy is based on high quality raw materialsartisanal processes and distinctive flavor.
A cheese with an Extremaduran identity
The award-winning cheese comes from a small town in the province of Badajoz. Its preparation combines sheep and goat milkwhose animals feed freely in the pastures of the regionwhich gives the product unique aromatic and sensory nuances. The international jury particularly highlighted its creamy textureeasy to distribute and a profile of intense and persistent flavor which sets it apart from hundreds of international competitors.
What makes it different?
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Local raw material: milk from sheep and goats fed with natural products from pastures.
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Traditional methods: slow maturation in natural dryers which promote the development of complex flavors.
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Global reputation: its inclusion in the world top 15 This gives it visibility in international gastronomic markets and festivals.
TasteAtlas Awards: a barometer of excellence
THE TasteAtlas Price we are one annual ranking which brings together expert recommendations and consumer reviews from around the world to identify emblematic dishes and products. Being among the 15 best cheeses in the world in this ranking means competing with hundreds of productions from different countries, which places this Extremadura cheese in a dominant position in the panorama global gourmet.
Impact for the region
This recognition highlights not only the product itself, but also the territory that produces it. Extremadura, with a long tradition of breeding and cheesethus strengthening its position in the international gastronomic menu. Cheeses like Casar Cake either Iboresboth with Protected Designation of Origin (DOP)have been attracting attention for their quality for years and now new names are adding to this heritage, diversifying the offering and expanding the region’s reach into specialist markets.
THE international projection of this cheese helps to open new business opportunities for local producers, in addition to encouraging gastronomic tourist routes which allow visitors to discover for themselves Culinary culture of Extremadura.
Gastronomy and tradition
Cheese making in Extremadura is a practice deeply rooted which combines ancestral know-how with a privileged natural environment. Some regional specialties, such as Casar Cake, La Serena Cheese, Iborés cheese And Acehuchethey have official protection or recognition in international fairs and competitions thanks to its unique flavor, texture and characteristics derived from the milk of local breeds of sheep or goat.
Overall, the inclusion of this cheese among the best in the world reaffirms that the combination of tradition, local product And excellence in manufacturing can place a rural product in the world showcase of gastronomy.
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