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Torta del Casar

Creamy sheep’s milk cheese from Extremadura

Torta de Casar cheese

Extremaduran DO cheese made from raw sheep’s milk and cardoon thistle rennet which gives it a tangy taste.

Torta del Casar has a creamy, almost liquid texture and should be eaten at room temperature.

Cheese & Dairy

Extremadura

Text © Simon Baskett

Image by MollySVH