Torta Del Casar with Sherry Syrup
- 6 ounces Torta del Casar
- ¼ cup Pedro Ximénez Sherry or Spanish cream Sherry
- 1 tablespoon sugar
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates. Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.