Interesting Extremaduran cheese, with an intense flavour and creamy texture.

The town of Casar de Caceres gives its name to one of Spain's best sheep's milk cheeses, which, following the ageing process, has the peculiarity of being converted, most of the time, into cakes (those that liquify inside and have a hard rind that when cracked allows the cheese to flow out). The sheep's milk from which it is made is curdled with thistle flower and is the left to age for 60 days. The thin rind opens under the pressure of the proteolysed, spreadable, creamy, almost liquid paste. Its colour is yellowish, and its flavour -slightly salty and slightly acid- and aroma are unique. All of this makes it a truly extraordinary cheese. It weighs between 500 and 1,100 grams. It is eaten as an appetiser or a dessert, spread on bread and always accompanied by a good wine.