Torta de Dehesa is made from raw milk of the Oveja Churra sheep. It is produced at Hacienda Zorita, a biodynamic farm located in the Douro Basin of Spain. This cheese is distinctive for its use of a natural coagulant from the dried flower of Cyanara Cardunculus Wild Card, which contributes to its unique texture and taste​.

The cheese is renowned for its creamy, almost liquid interior, which is best enjoyed at room temperature. Upon serving, the top rind of the cheese is cut off, allowing access to the soft inside, which can be spread on bread. This cheese has also received international recognition, being awarded the Super gold at the World Cheese Awards, ranking it among the top cheeses worldwide.