Torta Del Casar and Matcha Comprise the Prettiest Dessert We Saw In Spain

“There was always Torta del Casar at home growing up,” says Toño Pérez, chef/co-owner of the three Michelin-starred Atrio in Cáceres, Spain. “It is an indispensable part of my childhood memories.” Pérez grew up in Cáceres, a region of Extremadura where the famous Torta Del Casar, a PDO cheese with nutty, bold, and just-stinky-enough notes, is produced. It’s normally made with unpasteurized milk from Entrefina and Merino...