On our menus on and off for 20 years, and one of Ferran Adrià's favourites from El Bulli days. In fact he never took it off his menu. A raw ewe's milk cheese from Valladolid, a torta style with a soft, silky centre and fresh mushroom aroma. The flavour is mild, slightly sweet and richly creamy.
Perfect for a dinner party, make sure you keep it at room temperature for at least an hour prior to consumption. Cut the top off and scoop the interior out with some breadsticks or crudités.