Queso de La Serena is a cheese made from Merinosheep milk in the comarca (district) of La Serena, in Extremadura, Spain. The pure sheep milk is curdled using a coagulant found in the pistils of cardoon (Cynara cardunculus). This ingredient lends a light bitterness to the otherwise slightly salty taste. It is aged for at least sixty days. When the cheese has a creamy consistency in the centre, it is traditionally eaten by slicing off the top and scooping out the inside with a spoon, and it is known as Torta de La Serena. If it is allowed to mature further it becomes harder, develops a stronger taste and is known as Queso de La Serena.
Torta de La Serena differs from the Torta del Casar, which is also made in Extremadura, because it is made only from Merino sheep milk, whereas Torta del Casar is made from milk from mixed breeds; and also because less rennet (coagulant) is used. These two conditions result in a milder cheese. It differs from Queijo Serra da Estrela, made in neighbouring Portugal, because, although Queijo Serra da Estrela is, like Torta de La Serena, made entirely from Merino sheep milk, is uses more rennet (more even than Torta del Casar). This results in Queijo Serra da Estrela having a stronger, more bitter taste.
serena, cheese, this, article, includes, list, general, references, lacks, sufficient, corresponding, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, march, 2013, learn, when, remove, this, template, message, que. This article includes a list of general references but it lacks sufficient corresponding inline citations Please help to improve this article by introducing more precise citations March 2013 Learn how and when to remove this template message Queso de La Serena is a cheese made from Merino sheep milk in the comarca district of La Serena in Extremadura Spain The pure sheep milk is curdled using a coagulant found in the pistils of cardoon Cynara cardunculus This ingredient lends a light bitterness to the otherwise slightly salty taste It is aged for at least sixty days When the cheese has a creamy consistency in the centre it is traditionally eaten by slicing off the top and scooping out the inside with a spoon and it is known as Torta de La Serena If it is allowed to mature further it becomes harder develops a stronger taste and is known as Queso de La Serena Queso de La SerenaCountry of originSpainRegionExtremaduraTownLa SerenaSource of milksheepTextureSoftAging time gt 60 daysRelated media on CommonsTorta de La Serena differs from the Torta del Casar which is also made in Extremadura because it is made only from Merino sheep milk whereas Torta del Casar is made from milk from mixed breeds and also because less rennet coagulant is used These two conditions result in a milder cheese It differs from Queijo Serra da Estrela made in neighbouring Portugal because although Queijo Serra da Estrela is like Torta de La Serena made entirely from Merino sheep milk is uses more rennet more even than Torta del Casar This results in Queijo Serra da Estrela having a stronger more bitter taste The Torta de La Serena is a PDO 1 References Edit eAmbrosia ec europa eu Retrieved 2022 05 17 Janet Fletcher 5 May 2005 From The Calm Place a Spoonful of Heaven SFGate Retrieved 2009 11 11 1 Master cheesemaker Marcelino Real Ibanez on the very special Torta de la Serena http foodzube com saucydressings delaserena Retrieved from https en wikipedia org w index php title La Serena cheese amp oldid 1088324219, wikipedia, wiki, book, books, library,
