Torta Del Casar

Torta del Casar is a cheese made from sheep's milk in the Extremadura region of Spain. 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. It is aged for at least sixty days. 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.