Torta Del Casar with Sherry SyrupMark Thomas
Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Ximénez — the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.
Recipe information
Yield
Makes 6 servings
Ingredients
6-ounce wedge Torta del Casar, room temperature
1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry
1 tablespoon sugar
Preparation
Step 1
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
Step 2
Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
