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La Serena cheese
  • _171_2__referencias_17_el_cordel_y_35_la_serena
  • _027_35_la_serena
  • _171_2__referencias_17_el_cordel_y_35_la_serena
  • _027_35_la_serena
  • _171_2__referencias_17_el_cordel_y_35_la_serena

La Serena cheese

Artisanal cheese produced in the district of La Serena (Extremadura), it is exclusively made with raw milk from “Merina” sheep. Enzymatic coagulation with vegetal rennet. Its paste is slightly pressed and the maturation is short. It has the shape of a “torta” with soft sides. Smooth texture and very unctuous. Very peculiar flavour, slightly bitter, very creamy and with great variety of aromas.

Wine pairings: White wines fermented and aged in oak (some wines of Navarra, Penedès), La Mancha, Rioja (crianza). Wines of reserve and Gran Reserva of areas as the Ribera del Duero, Bierzo, Rioja, Navarra, La Mancha, Cariñena, and Priorato. Wines from oxidative aging of Andalucia such as Sherry and Montilla-Moriles.

  • Origin:   Extremadura
  • Milk:   Sheep
  • Treatment:   Raw
  • Fat C./Dry Ext.:   Min. 50%
  • Aging:   60 days
  • Best before:   300 days
  • Certification:   P.D.O.