This cheese in Spain is known as a torta. It is a soft 60-day aged, raw sheep’s milk cheese made with thistle rennet. La Serena is often liquidy soft, but not always; with age it firms up. After sampling more than 40 tortas at a regional fair and not being impressed by any of them, Michele was delighted to find Juan’s cheese when she sat down to lunch shortly after. Michele and Juan were both worried that the cheese wouldn’t arrive well to the U.S., but that was more than 7 years ago and the cheese has been glorious. Juan is a true Maestro. Serve by slicing off half of the top, the entire top (using it as a lid) or cutting the cheese in half horizontally so you can use one half and store the other for use a few days later. 4/3#