Torta del Casar

Torta del Casar is an Extremaduran sheep’s-milk cheese coagulated with vegetable rennet from cardoon thistle. When ripe, the interior can become astonishingly soft and spoonable beneath its rind, with rich sheep’s-milk flavours and a characteristic vegetal bitterness. I love serving it whole: remove the top and suddenly the cheese becomes its own fondue pot.