Julianne writes, "Torta del Casar is a cheese made from sheep’s milk in the Extremadura region. It’s named after Casar de Caceres because that’s where the cheese originated from. The thing that is special about this cheese is that it is cured using a wild thistle. That ingredient lends a light touch of bitterness you taste along with the rich and slightly salty flavors of this cheese. Another part of torta del Casar's flavour comes from the fact that it is aged at least sixty days.
"The consistency of this cheese is not like many others. The inside is creamy and the outside is hard. The best way to eat torta del Casar is to cut the top off and scoop out the middle to enjoy it spread on a piece of bread, crackers, or pita chips. A cool thing about this cheese is that only 10% of production from only 8 family-run dairies is exported!"