Torta del Casar

Torta del Casar is a jewel of a cheese form Extremadura region of Spain. It is made with  raw sheep’s milk. The cheese has a special bitterness that comes for a wild thistle called Cardoon, which is used to curdle the milk. It is aged for 60 days, which allow the cheese to have the distinct creamy texture. This is one of the most protected cheese in Spain. It can only be produced form the milk of the Merino and Entrefina sheep, which have low yields of milk. It takes the milk of 20 sheep to make one 2.2 pound wheel of Torta del Casar. It is normally best enjoyed by letting it sit out at room temperature for at least 1 hour, then slicing the top off and spreading on bread.The top is saved to later be used to cover the cheese once again. The origins is said to be from 1271, it is truely an ancient cheese.