Mousse de Queso de Oveja con Membrillo

THERE IS A EWE’S MILK CHEESE THAT IS NOT SET WITH ANY RENNET, MADE IN A TOWN CALLED CASAR DE CÁCERES. AN INFUSION OF A LOCAL THISTLE IS POURED INTO THE RAW MILK AND AN ENZYME IN THE THISTLE SETS THE CURD. THIS CHEESE, CALLED TORTA DEL CASAR, IS SERVED BY CUTTING OFF THE TOP AND SCOOPING THE THICK, CREAMY INTERIOR ONTO BREAD. IN EXTREMADURA, A TRADITIONAL DESSERT IS MADE BY BLENDING THIS CHEESE WITH QUINCE. AS THIS CHEESE IS HARD TO COME BY WE’VE TESTED THIS DISH WITH SHEEP’S FROMAGE