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Torta La Serena

A robust sheeps milk cheese produced in Extremadura, Spain. Its name is derived from the Spanish word for cake, "torta", which denotes the shape of this fine creamy cheese. Thistle is used in its manufacture, infusing it with fresh herbal hints. Aged for 60 days, it is soft, yet firm in texture, and a slightly bitter taste that marries excellently with an earthy red wine, or Cabernet Sauvignon.