Torta Del Casar

About

A soft, ewe's milk cheese from Spain. The paste is whitish, with a few holes. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle, whcih lends a subtle bitterness to the otherwise rich and slightly salty cheese. 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.

Information

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