Sheep’s Milk Cheese
Today, Spain produces large amounts of sheep’s milk resulting in a large range of high-quality cheeses. They tend to all have the same shape and the standard marking on the rind of the imprint of the esparto grass straps traditionally used to squeeze out the whey. But there are some important differences, and the breeds differ Merino, Latxa, Churro, Manchego – each of them adapted to a different territory and very much a part of the local grazing traditions. In addition to the well-known Manchego cheese, some outstanding ewes’ milk cheeses come from Extremadura – Torta de la Serena and Torta del Casar both of which use thistle flowers as plant rennet.