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Queso de La Serena
About Queso de La Serena
Queso de la Serena is a soft to semi-hard cheese made from the milk of Merino sheep in the province of Badajoz, Spain. It is a full-fat to extra full-fat cheese with a firm rind and a soft to firm paste. The cheese is wheel-shaped, weighing between 250 grams and 3 kilograms, with a minimum diameter of 8 cm. It is coagulated using a natural vegetable coagulant derived from Cynara cardunculus flowers. The cheese has a fat content of at least 50% in dry matter and a pH between 4.9 and 5.9. The unique characteristics of the cheese are influenced by the high-quality pastures of La Serena, where Merino sheep graze. The cheese may be sold whole or divided into halves or quarters while ensuring the integrity of its quality.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Province of Badajoz (21 municipalities in La Serena) |
| Protection | PDO (1996) |
| Milk Type | Sheep |
| Milk Treatment | Unpasteurized |
| Fat Content | At least 50% in dry matter |
| Rind | Waxy, yellow to ochre |
| Texture | Soft to semi-hard |
| Flavor | Slightly bitter, pleasant |
| Aroma | Spicy notes |
| Colors | Yellow to ochre |
| Forms | Wheel-shaped, 250 g to 3 kg, minimum diameter 8 cm |
| Age | 60+ days |
| Rennet Type | Vegetable (Cynara cardunculus) |
What is Queso de 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 1996, 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 77â90°F, resulting in soft curds that enhance its creamy texture. Matured in controlled environments of 50â59°F and 80â90% 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.
Alternative Names for Queso de La Serena
La Serena, Torta de La Serena
