Torta del Casar PDO is a Spanish cheese made from raw sheep’s milk in the Extremadura region, near the Portuguese border. Named after Casar de Cáceres, its city of origin, the shepherds who made the cheese used to call it ‘atortao’ because it was shaped like a cake or ‘torta’. Torta del Casar is a very rare cheese since it is made from the milk of Merino and Entrefina sheep that yield very low milk and it takes a herd of sheep to make 1 kg of the cheese. Torta del Casar is a vegetarian produce coagulated with cardoon, a wild thistle which adds a slightly bitter note to the rich and slightly salty tasting cheese. The cheese is aged for at least 60 days upon which it develops a semi-hard, yellow to an ochre crust and a soft, spreadable, creamy, almost runnier paste. Its insides are yellowish in colour and the aroma is very unique. Torta del Casar should be enjoyed as an appetizer or a dessert, spread on bread with a glass of dry, red wine.