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Cut the top part of the loaf of bread, making sure that the bottom part where we are going to “bury” the cheese is high enough to cover it, and also cut the top cover of the Torta del Casar. Place the cheese on top of the loaf without a lid, and with a knife, mark the circumference of the cheese on the crumb. Remove the crumb with your hands to be able to sink the cheese in the bread. With the help of a spoon and being careful not to break the rind, empty the Torta del Casar into a container. Add the chopped ham, the spring onion, also very chopped, the trickle of wine and paprika to taste. Mix well until the wine is integrated with the cheese dough and fill the Torta del Casar that we have previously emptied with this mixture. Damp the loaf of bread’s crumb in oil and sprinkle both cheese and bread with fresh thyme. Put the torta in the loaf of bread, cover it with its lid, wrap it well with aluminium foil and put it in the oven at 180º for about 50 minutes. Remove the aluminium foil with a cloth to prevent burning yourself and serve the torta with the lid tilted. (NOTE: We recommend cutting parts of the lid and the loaf and introducing them into the melted cheese).
(NOTE: We recommend cutting parts of the lid and the loaf and introducing them into the melted cheese).
