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La Serena
La Serena is a soft cheese from the Extremaduran county of La Serena in Spain, crafted exclusively from Merino sheep's milk. Recognized with a Protected Designation of Origin (PDO) since 1993, it embodies traditional cheesemaking practices. Notable for its creamy, spreadable texture, La Serena is made using vegetable rennet from the Cynara cardunculus thistle, which imparts a unique runniness when fully ripened.
The cheesemaking process involves coagulating the raw milk at moderate temperatures of 77–90°F, resulting in soft curds that enhance its creamy texture. Matured in controlled environments of 50–59°F and 80–90% humidity for over sixty days, La Serena develops a slightly bitter yet pleasant flavor with hazelnut notes and a distinctive creamy consistency. Traditionally, it's enjoyed by cutting off the top and scooping out the cheese, often enhanced with a little marc de Champagne.
La Serena's unique flavor profile makes it an excellent pairing with pinot noir or Champagne, offering versatility in both culinary uses and as a standalone delicacy.
Important Facts
| Country of Origin | Spain |
| Specific Origin | Extremaduran county of La Serena |
| Certification | PDO (1993) |
| Milk Type | Merino sheep’s milk |
| Milk Treatment | Raw |
| Moisture Content | High |
| Rind | Waxy, yellow to ochre |
| Texture | Soft to semihard |
| Flavor | Slightly bitter, pleasant |
| Aroma | Spicy notes |
| Colors | Yellow to ochre |
| Forms | Lenticular |
| Age | 60+ days |
| Rennet Type | Vegetable (Cynara cardunculus) |
