Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type "Torta" are elaborated using L. rennets. Two of these cheeses, "Torta del Casar" and "Torta de Trujillo", are elaborated in Cáceres province with ewe's raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and gene analyses, which showed they belong to the species , , , , , and . The gene analysis also allowed the identification of the subspecies subsp. , subsp. and subsp. . Low similarity values were found in this gene for some currently accepted subspecies of and for the two subspecies of and values near to 100% for the subspecies of and . These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.