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Queso de la Serena (DOP) traditional sheep´s cheese, wheel
38,95 €
Milk
![Milk type](https://spanishclub.ee/wp-content/themes/rasa_store/img/Sheep.png)
Sheep
Weight
![1.1 kg](https://spanishclub.ee/wp-content/themes/rasa_store/img/scale-white.png)
1.1 kg
Milk Treatment
Raw
Texture
Semi-Soft
Aging
Semi-cured
(semicurado)
Flavour
Medium
![La Serena](https://spanishclub.ee/wp-content/themes/rasa_store/img/dop/1/Serena.png)
Appellation of Origin (DOP / IGP):
La Serena
![Drinks pairing](https://spanishclub.ee/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Extremadura-Badajoz](https://spanishclub.ee/wp-content/themes/rasa_store/img/Extremadura-Badajoz.png)
The Extremaduran region of "La Serena" has known for centuries the secret of a magnificent cheese: La Torta de la Serena, which was born as a legacy of its climate and pastures, and which today reaches us as a creamy and exquisite delicacy. Lácteos de Castuera S.L., under the brand La Castuereña, has been making this cheese for years with a simple and natural recipe: Race, wisdom and patience. It has won several Spanish regional awards as best La Serena cheese.
Small soft paste cheese or cake made from raw milk from merino sheep with a time of more than 60 days maturity. Liquefied in creamy texture, mild flavour and bitter aftertaste produced by the plant roots.
Texture: Liquefied to creamy paste, with unevenly distributed shiny eyes. Colour: Very shiny ivory white. Taste: Smooth and very personal. Somewhat acidic with an explosion of herbal flavours and an elegant bitter aftertaste produced by the rennet used. Aroma: Intense and strong. Rind: Thin and brittle, waxy yellow or ochre in colour. Smooth sides and perimeter surface with the importance of the ripening support or bandage.
The Extremaduran region of "La Serena" has known for centuries the secret of a magnificent cheese: La Torta de la Serena, which was born as a legacy of its climate and pastures, and which today reaches us as a creamy and exquisite delicacy. Lácteos de Castuera S.L., under the brand La Castuereña, has been making this cheese for years with a simple and natural recipe: Race, wisdom and patience. It has won several Spanish regional awards as best La Serena cheese.
Small soft paste cheese or cake made from raw milk from merino sheep with a time of more than 60 days maturity. Liquefied in creamy texture, mild flavour and bitter aftertaste produced by the plant roots.
Texture: Liquefied to creamy paste, with unevenly distributed shiny eyes. Colour: Very shiny ivory white. Taste: Smooth and very personal. Somewhat acidic with an explosion of herbal flavours and an elegant bitter aftertaste produced by the rennet used. Aroma: Intense and strong. Rind: Thin and brittle, waxy yellow or ochre in colour. Smooth sides and perimeter surface with the importance of the ripening support or bandage.
Raw merino sheep's milk, vegetable rennet, salt.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Ideally, keep refrigerated between 4º and 8º C.
Ideal consumption temperature: between 18º and 22º C.
Producer: Lácteos de Castuera, S.L.
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