Sheep's cheese, Torta del Casar Antaño, Las Casareňos, 395g

Torta del Casar is a traditional Spanish cheese from Extremadura, specifically the area around the town of Casar de Cáceres. It is one of the region's best-known specialities and is famous for its very creamy texture and bold flavour.

The cheese is made from unpasteurised sheep's milk, mainly from Merino sheep and Entrefino sheep. An important feature of production is the use of a vegetable rennet obtained from the cardoon thistle (Cynara cardunculus). This rennet gives the cheese its typical gently bitter flavour and also keeps the interior very soft and creamy.

On the outside, the cheese has a thin, slightly wrinkled rind, while inside the paste is very soft, almost runny. The flavour is intense, full, creamy and can have slightly bitter or nutty notes. When well matured, it is often not sliced but rather scooped out with a spoon.

The traditional way of serving it is to cut off the top of the cheese and eat the creamy interior with bread or toast. In Spain, it is often served with red wine or with cured Jamón Ibérico ham.

Interestingly, this type of cheese probably originated as a "failed" product. Shepherds were unable to press the cheese properly, so it remained too soft. Instead of throwing it away, they discovered that its flavour was exceptionally good, and it gradually became a regional speciality.