Ingredients

• 6-ounce wedge Torta del Casar, room temperature
• 1/4 cup Pedro Ximénez Sherry or Spanish cream Sherry
• 1 tablespoon sugar

Instructions

1. Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates.
2. 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.